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.
2Make 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.
3Make 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.
4For 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.
5For 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.
6For 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.
7Roll 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.
8Roll 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.
9Roll 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.
10If you prefer thicker layers, divide the dough into 4 and layer 2 bottom and 2 top
11If you prefer thicker layers, divide the dough into 4 and layer 2 bottom and 2 top
12If you prefer thicker layers, divide the dough into 4 and layer 2 bottom and 2 top
Ingredients
500 gr all-purpose flour
500 gr all-purpose flour
500 gr all-purpose flour
1 shot glass white vinegar
1 shot glass white vinegar
1 shot glass white vinegar
1 cup of coffee olive oil
1 cup of coffee olive oil
1 cup of coffee olive oil
0 salt
0 salt
0 salt
0 warm water
0 warm water
0 warm water
0 corn starch for opening leaves (or flour)
0 corn starch for opening leaves (or flour)
0 corn starch for opening leaves (or flour)
0 olive oil for greasing
0 olive oil for greasing
0 olive oil for greasing
250 gr spinach, chopped after cleaning
250 gr spinach, chopped after cleaning
250 gr spinach, chopped after cleaning
2 leeks, sliced
2 leeks, sliced
2 leeks, sliced
7 green onions, finely chopped
7 green onions, finely chopped
7 green onions, finely chopped
1 small bunch fresh dill, finely chopped
1 small bunch fresh dill, finely chopped
1 small bunch fresh dill, finely chopped
600 gr feta cheese, coarsely crumbled
600 gr feta cheese, coarsely crumbled
600 gr feta cheese, coarsely crumbled
4 eggs, beaten
4 eggs, beaten
4 eggs, beaten
2 thirds evaporated milk
2 thirds evaporated milk
2 thirds evaporated milk
1 full handful sweet wheat trahana
1 full handful sweet wheat trahana
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