Spanakopita (spinach pie)

Updated at: Thu, 17 Aug 2023 02:48:32 GMT

Step 1

Beat the flour, olive oil, vinegar, sugar, salt and water for 5 minutes in a mixer, using the hook attachment.

Step 2

If you don’t have a mixer, mix with your hands and knead for 5 minutes.

Step 3

When the dough comes together nicely and it pulls away from the sides of the bowl, it is ready.

Step 4

The dough should be soft and elastic. If it is not, beat for another 5 minutes.

Step 5

When ready, transfer to another bowl, cover with plastic wrap and set it aside to rest for 30 minutes.

Step 6

Place a nonstick pan over medium to high heat.

Step 7

Add a little olive oil the spring onions and the leeks.

Step 8

Sauté until they soften.

Step 9

Tear up the spinach with your hands and add to the pan.

Step 10

Sauté until it softens and all of the liquid evaporates.

Step 11

Transfer to a bowl.

Step 12

Add the feta cheese, salt and a generous amount of freshly ground pepper.

Step 13

Stir and your filling is ready!

Step 14

Preheat oven to 190* C (374* F) Fan.

Step 15

When the dough is ready, transfer to your working surface and divide in to 6 equal parts.

Step 16

Sprinkle some semolina on to your working surface and start to roll out the first of the 6 pieces of dough. You want it to become as thin as possible.

Step 17

If your dough is too sticky, sprinkle with some more semolina and continue rolling out.

Step 18

Continue rolling out the pieces of dough in the same manner. The first five don’t have to be perfect but the last one should be as nice as possible since it will cover the pie.

Step 19

Cut 5 of the 6 sheets of phyllo dough in to 4 pieces, making a circle which is 40-50 cm in diameter. The 6th sheet will be left whole.

Step 20

Brush a 30 cm round baking pan with olive oil.

Step 21

Lay the first 4 pieces of phyllo nicely on to the bottom of the pan.

Step 22

Drizzle with olive oil. This makes the phyllo crunchier!

Step 23

Add the filling, spreading it evenly all over the phyllo base.

Step 24

Drizzle filling with some olive oil.

Step 25

Cover filling with another 2 sheets of phyllo dough, repeating the exact same process as before.

Step 26

Gently lay it out over the pie, turn the edges over with your fingers and gently tuck them in all the way around.

Step 27

Score the surface with a sharp knife and drizzle with the remaining olive oil.

Step 28

Bake for 45-60 minutes, or until golden and crunchy.

Step 29

When ready, remove from oven and cut in to pieces.

Step 30

Drizzle each piece with a small amount of olive oil and serve.

0 liked

0 disliked