Ingredients
Phyllo dough
- 500 g All-purpose flour
- 0.5 tsp Baking Soda
- 1 large Egg Yolk
- 1 tsp Kosher Salt
- 6 tbsp Olive Oil
- 300 g water
Filling
- 1 tsp Black Pepper
- 600 g Cottage cheeseYou may use the goat cottage cheese for the most authentic Greek taste, especially if you want to reduce the amount of sodium provided
- 2 tsp Dried Herbs SpiceThe combination of parsley, basil and pink pepper makes the aroma so irresistible
- 2 medium Eggs
- 100 ml (90 g) Olive Oil
- 2 tsp Kosher Salt
- 100 g Red onion
- 700 g Scallions
- 200 g Spinach
- 400 g Onions
Directions
Greek cooking is famous for its healthiness provided by the abundant use of fresh vegetables and dairy products. The phyllo dough isn’t the easiest one to implement, but you may always buy the commercial options as the base for this Greek spinach pie. And yet it’s always rewarding to make all the steps on your own.
Steps
1 Done | Thoroughly wash the eggs and greens. Measure all the components to make your further work faster. |
2 Done | You may use commercial dough (you will need 900 g), but the homemade one is also possible to make with some skill. And such dough surely will have the much better taste. First, mix the water and salt. Then, add the salted water and baking soda to the sifted flour, pour olive oil and mix it well by hand. Punch it by hitting against the table around 50 times, until you get the nice silky structure. Divide the dough into 6 parts and put it in the fridge for 70 minutes. Dust your table with flour, roll one dough ball at a time. Stretch it with your hands until the dough becomes thin enough. |
3 Done | Roll the phyllo dough some more, by using a rolling pin, to make it is thin as possible. That's the most challenging cooking process, as this kind of dough is quite gentle and easy to tear. |
4 Done | Line the bottom of your spring form (you may use any other options as there are no strict molding rules) with parchment, oil and place the first sheet of phyllo dough. |
5 Done | Oil the phyllo dough layer once again with a brush. |
6 Done | Place the second phyllo dough sheet, cut the edges - the dough should cover only the form's bottom. Oil and repeat with the third layer. |
7 Done | Now it's the spinach filling's turn. Chop the regular yellow and red onions. |
8 Done | Pour the half of your olive oil onto the preheated frying pan. Add the chopped onions and fry until they get the expected slightly golden color. |
9 Done | Chop the scallions before adding them to onions. |
10 Done | Transfer the chopped scallions to the pan. |
11 Done | Carefully wash the spinach and then dry it. You may put it in the boiling water for 5-8 minutes, if it's already too rough, then drain. But that's not required with baby spinach. |
12 Done | Transfer the cut spinach to your pan with other greens, and fry it three minutes more. |
13 Done | As I always like, use a mortar to grind your black pepper. |
14 Done | Season the fried greens with dried herbs mix. |
15 Done | Sprinkle the freshly ground black pepper over your filling. |
16 Done | Combine it with the goat cottage cheese. |
17 Done | Generously salt your spinach filling. |
18 Done | Beat the eggs and pour them into the rest of the filling, mix well. |
19 Done | Divide the filling into two parts. Use one to place into the form. |
20 Done | Fold the edges of the first sheet on the filling, closer to the center. |
21 Done | Cover the filling with the fourth phyllo dough layer. Don't forget to oil it. Repeat with remaining sheets and put your Greek spinach pie in the fridge for 10 minutes. You may cut it in stripes or diamonds for decorative purpose. |
22 Done | After that time, cover the last layer with the egg yolk before baking. Repeat the whole process with the second batch while the first pie is in the oven. |
23 Done | Bake your pie for 45 minutes at 180°C. Try it while the Greek spinach pie is still warm. |
