Traditional Greek Spinach Pie

Traditional Greek Spinach Pie

For dough:
500 g all – purpose flour
20 ml extra virgin olive oil
20 ml ouzo (a Greek drink with strong anise flavor)
200ml water
Olive oil for brushing

For filling:
Some extra virgin olive oil
½ kg spinach,
½ kg leeks, rinshed and chopped
1 bunch Kafkalithres (Greek word Καυκαλίθρες) or else Mediterranean hartwort (Tordylium apulum L.), rinsed and chopped
4 big dry onions, rinshed and chopped
1/3 bunch of dill, 1/3 bunch of spearmint, 1/3 bunch of parsley, all rinsed and chopped
250-300g Greek feta in brine, crumbled
Salt, freshly ground pepper

Recipe preparation 

Make the dough
…Put the flour, the olive oil, the ouzo, and the water in a large bowl. Sprinkle with a little salt. Mix gently with your hands until you have an even dough (dough must be easily pulled away from the sides of the bowl). Cover tightly with a plastic wrap and leave to rest at room temperature for 1-2hours.
Tip: the dough should be soft and elastic. You can store the dough, well wrapped, in the refrigerator for several days or in the freezer for up to two weeks. Bring to room temperature before using (If it’s frozen, first defrost in the refrigerator)

Prepare the filling
…Wash the spinach*, salt lightly and leave it for 2hours
*Place spinach in the center of a clean towel, gather corners together, and twist towel to wring excess liquid out of spinach. Try and get as much out as you can.
…In the meantime, add the leeks, the Mediterranean hartwort, the onions, the dill, the spearmint, the parsley in a sauté pan with a splash of olive oil, until they soften, and all of the liquid evaporates
…Take the pan off the heat. Break up spinach, with hands, into small pieces and add to mixture in the pan together with feta cheese. Stir and your filling is ready! Don’t be afraid to overmix; you want spinach, herbs and cheese in every bite!
Tip: add some whole wheat flour if they have liquids

Roll out phyllo dough
… When the dough is ready, transfer to your working surface and divide in to 6 equal round balls.
Sprinkle some flour on to your working surface and start to roll out (open) the first of the 6 pieces of dough (you will have your 1st phyllo dough).
Tip: If your dough is too sticky, sprinkle with some more flour and continue rolling out.

…Lightly brush bottom and sides of a baking pan with olive oil. Lay the first (1) phyllo nicely to prepared pan, covering bottom of the pan, and brush olive oil on top of the phyllo sheet. Gently press and tuck sides of sheet into bottom edges of pan.

Repeat this process with remaining 5 dough pieces (roll out phyllo sheets) and transfer another 2 phyllo sheets to pan, the filling and another 3 phyllo sheets of dough for the top
…Cut the surface with a knife
…Preheat oven to 155-160°C. Bake pie for about 90minutes- or until golden and crunchy

Its healthy and delicious!