Spinach pie with home made filo

A classical pie with a different shape that attracts everybody!

Spinach is a wonderful green vegetable for the month of February.

for the filo:

  • 4 cup sifted flour
  • 1 t baking powder
  • 1/4 cup extra virgin olive oil
  • 1 cup lukewarm water
  • 1/4 t salt
  • 250 gr butter (melted)
  • Sift the flour with salt onto a board and make a well in the centre. Combine the ingredients and mix it with your hands.
    Knead the dough until the dough is smooth, elastic and silky for 10 minutes.
    Create a ball, divide it into five portions. Leave them to rest for 15 minutes.
    Melt the butter.
    On a well floured surface, roll out the balls one by one with a large rolling pin.
    Brush the pastry with melted butter.
    Fold the pastry in the form of an envelope. Brush the top with butter.
    Take the pastry envelopes from refrigerator. Roll the circle of dough up onto the roller pin until half of the circle is rolled around the stick. Then rock the pin back and forth while pushing lightly down and out away from the centre of the dough. Slightly stretch it while rolling and gradually roll it so that the circle is almost completely rolled around the pin. Then change position and repeat the process.
    for the spinach filling:
  • 1/2 kg spinach leaves
  • 1 onion (grated)
  • nutmeg
  • 2 T butter
  • salt, sugar
  • black pepper flakes
  • Wash and trim the spinach leaves.

    Put butter in a pan. Sautee the grated onion. Add the spinach leaves. Cook about 10 minutes by adding salt, a pinch of sugar, black pepper flakes and nutmeg.

    Set aside.

    Widen each dough make a rectangular shape.
    Place one filo to a rectangular glass oven tray and let overlap from the tray.
    Spread and share the filling to the filos and roll each.
    Place two rolls side by side. Then the put the other two successively.
    Cover top with the overlapped filo.
    Decorate top with remaining filo.
    Paste with melted butter.
    Bake in 180° C pre-heated oven until golden brown for 30-35 minutes.
    This entry was posted in pastry&börek and tagged , . Bookmark the permalink.