Spinach Pie from Milia, Crete (Spanakopita)

June 01, 2017

I've been meaning to post this recipe since I came back from Milia/Crete where I went for an amazing photography workshop and where I learned how to make spinach pie to die for! That was over a month ago!

There was always something stopping me. I know what you may think...excuses , but I wanted to choose the right photos, and I snapped over 250! And just choosing the right one took me about a week. Anyway, I'm here now trying to make it right!

RECIPE

serves 8 people

2 hours

Pastry:

500 g all purpose flour
200 ml good quality olive oil
150 ml lukewarm water
1-2 tbsp wine vinegar
good pinch of salt
corn starch, for rolling
olive oil, for glazing

Filling:

about 700-800 g of fresh spinach
1 tbsp salt
bunch of spring onion, white and green parts
bunch of green garlic
bunch of fresh dill
200 g Feta cheese
1 egg
1 tsp chili pepper flakes (optional)
salt and pepper to taste

PRINT IT

METHOD

To make the pastry dough, place the flour and salt in a large bowl and make a "well" in the center. Add water, olive oil, vinegar, and the egg, and kneed until soft dough forms.Transport the dough onto a dusted with corn starch surface, and kneed until it's soft, elastic and it doesn't stick to your hands.
Divide the dough into 2 equal pieces, dust with a little bit of corn starch and let it rest for about 30 minutes.
While the dough is resting lightly oil a square or round baking dish.Set aside until needed.
After the dough has rested, place one piece onto a well floured surface, and using a rolling pin roll into a 4mm thin circle, dusting with extra flour if needed. Cut into 8 "petals" (see photo below) .
Generously glaze with olive oil and fold each petal into the center of the dough circle. When you finish folding you should have a ball of dough. Set aside and repeat with the second circle.
When you are done with folding process, roll the first piece of folded dough into 3mm thin circle or square (depends on the baking dish you will be using) and place on a prepared baking dish.
Prepare the filling. Place the spinach leaves into a large colander and sprinkle over 1 tbsp of salt. Mix-squeeze well using your hands like you would kneed the dough, for about 2 minutes and then let it rest for 10 minutes. Squeeze the excess of water and place the spinach into a large bowl along with the spring onion, the dill and the green garlic. Crumble the feta cheese over the spinach, add the egg and mix thoroughly. Add chili flakes, season with salt and pepper.
Place all the spinach filling onto a baking dish layered with the first sheet of rolled pastry.
Roll the second piece of dough into a 3mm thin sheet and place it on top of the spinach filling, fold and seal the edges, glaze the top of the pastry with olive oil and sprinkle with sesame seeds.
Bake 45 minutes to 1 hour in the oven preheated to 200C. Cool in the dish for about 20-30 minutes before cutting. ENJOY!