Greek Style Spinach and Swiss Chard Pie

December 01, 2015
Pies Pies Greek Greek Lunch Lunch Spinach Spinach

Probably most of you guys, whoever reads my blog (if anybody does!) are Greek and you will not get excited about this post. Well, me on the other hand I'm extremely excited and first of all proud of my delicious creation!

Proud not because I made a pie - I guess anybody could do this, but because I made my own filo pastry from scratch for the first time. It was crunchy and delicious, and I would say semi-difficult to make.

If you decide you want to make the pie, you can always use store bought pastry, but making your own its really fun and it doesn't take a lot of time. When I'm done with writing here I'm going to make the another pie, but this time with will try potato filling.

RECIPE

8-10 servings

The Pastry

  • 3 cups plain flour, plus extra for dusting
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp sugar
  • about 1 cup lukewarm water

The Filling

  • 500 g spinach and swiss chard (seskoula) each, washed and steamed removed
  • 2 tbsp salt
  • 250 g ricotta cheese
  • 2 eggs
  • 1 tbsp chopped fresh dill
  • handful chopped spring onion
  • good pinch freshly ground black pepper

Moreover  

  • olive oil
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METHOD

  1. In a bowl of a stand mixer fitted with the kneading attachment mix together flour, salt and sugar. Add the olive oil and rub through the flour. Add enough water to form a dough. Kneed the dough until soft and elastic. Cover and allow to rest while you are making the filling.
  2. To make the filling, place the spinach and swiss chard leaves in a large colander and sprinkle over with salt. Allow them to rest for about 20 minutes. Using your hands squeeze excess water from the leaves. Place the spinach and swiss chard in a bowl along with the rest of the filling ingredients. Mix thoroughly and set aside.
  3. Divide the dough in three pieces. Place one piece of the dough on well floured surface and using long rolling pin roll the dough into a circle. Continue rolling until you have super thin, almost see-through, large filo sheet. Drizzled with olive oil over the filo sheet and place 1/3 of the filling and the bottom end of the filo. Roll it up gently, shape in a coil and place into well greased round baking dish. Repeat with the remaining dough and filling. Brush generously with olive oil, sprinkle with sesame seeds and sumac if you desire. Bake 45 minutes in the oven preheated to 200C.

RECIPE

8-10 servings

The Pastry

  • 3 cups plain flour, plus extra for dusting
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp sugar
  • about 1 cup lukewarm water

The Filling

  • 500 g spinach and swiss chard (seskoula) each, washed and steamed removed
  • 2 tbsp salt
  • 250 g ricotta cheese
  • 2 eggs
  • 1 tbsp chopped fresh dill
  • handful chopped spring onion
  • good pinch freshly ground black pepper

Moreover  

  • olive oil
PRINT IT

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