Σπανακοτυρόπιτα της μαμάς
Directions
- 1Make the dough by combining flour, salt, vinegar, oil, and enough water to form a soft, non-sticky dough. Divide into 6 balls, cover with a towel, and let rest for 2 hours.
- 2For the filling, combine the spinach, leeks, onions, dill, feta, eggs, milk, and trahana in a bowl. No salt is needed due to the salty feta cheese.
- 3Roll out 3 pieces of dough and layer them in a greased baking pan, greasing between layers. Add the filling and top with the remaining 3 layers of dough, greasing between layers. Grease the top layer and bake in a preheated oven at 170°C for about an hour, or until golden brown.
- 4If you prefer thicker layers, divide the dough into 4 and layer 2 bottom and 2 top
Ingredients
- 500 gr all-purpose flour
- 1 shot glass white vinegar
- 1 cup of coffee olive oil
- 0 salt
- 0 warm water
- 0 corn starch for opening leaves (or flour)
- 0 olive oil for greasing
- 250 gr spinach, chopped after cleaning
- 2 leeks, sliced
- 7 green onions, finely chopped
- 1 small bunch fresh dill, finely chopped
- 600 gr feta cheese, coarsely crumbled
- 4 eggs, beaten
- 2 thirds evaporated milk
- 1 full handful sweet wheat trahana
Equipment
large rectangular baking panmixing bowlwhisk
Tips
- Do not squeeze the spinach, do not fry or steam it. Trahana will absorb any excess moisture in the filling. Can be made with ready-made traditional phyllo or puff pastry. To reheat (the next day, for example), heat it in a non-stick pan at low temperature so that the pastry becomes crispy again.
- If you like thicker leaves, you can divide the dough into 4 and place 2 leaves at the bottom and 2 on top
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