Foodbook #557 spinach pie

Foodbook #557 spinach pie


Good morning my friends, another lovely pie today with my love for all of you , let’s see how will do it


For the sheet

1 kg of Mana flour for all uses (hold for a while to open the leaves)
1 tablespoon chopped salt
1 cup olive oil
lukewarm water, as long as it takes (about 1 cup)
1 cup phytin, to open the leaves

For the filling

1 kg of spinach
2 large dried onions
60ml oil (corn oil)
2 leeks (white and tender green part), very finely chopped
2 tablespoons dill, finely chopped
1 teaspoon black pepper
2 full tablespoons yogurt
3 eggs
500g white cow cheese
1 cup oil (corn oil) for baking the pie


Two hours before we start cooking, transfer the village leaf from the freezer to room temperature.
Let it thaw for two hours in its package to retain its moisture.
Heat the olive oil in a saucepan and sauté the onion and spring onions for 3-4 minutes, until soft.
Add the spinach in portions, stirring to lose its volume.
Continue sautéing until all the spinach is in the pot.
Add salt and freshly ground pepper and sauté until the spinach withers and its liquids evaporate, for about 5-6 minutes.
Add the lemon juice and remove from the heat.
Add the breadcrumbs, stirring well. Allow the filling to cool for 15-20 minutes.
Grease a rectangular pan and place 3 rustic leaves on the base, oiling each one.
Spread the filling evenly on the third sheet and cover with another 3 sheets, oiling each one.
Close the leaves at the edges, oil them as well and cut the pie into pieces.
Bake the spinach pie in a preheated oven, in the air, at 180oC, for 50 minutes to 1 hour, until the sheet is golden.
Serve the spinach pie lukewarm or at room temperature.

I hope you try this and leave me your comments.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece


Multiple sclerosis survivor

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