Spinach cheese pie with handmade sheet

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Spinach cheese pie with handmade sheet

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Ingredients

FOR THE DOUGH
500 gr. soft flour sifted
1 tsp. salt
1 tsp. vinegar
2 ½ tbsp. extra virgin olive oil
250 ml water
FOR THE FILLING
1 kg spinach washed, drained, cut by hand
1 bunch of celery chopped
5 tender leeks cut into thin slices
10 spring onions with their leaves, cut into thin slices
1 dry onion finely chopped or grated
500 gr. Feta cheese crumbled into thick crumbs
200 ml fresh milk
Half a cup of extra virgin olive oil
4 Large eggs
salt
freshly ground peppers
  • Medium

Ingredients

  • FOR THE DOUGH

  • FOR THE FILLING

Directions

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Spinach cheese pie with handmade sheet

A gastronomic experience…

A heavenly place, a stone village hooked on the heights of Vardousia, Dichori. Here were the hideout of the armatolos of the revolution of 1821… in Vardousia an important part of our history was written in 1821.

Every visit to the village is experienced different in all seasons.

The village square with the plane trees

In winter it’s snowy… wonderful, wild boars, roe deer and running water, when they do not freeze. I remember the year before last, with the many snows there, we were excluded and with Marina we fed the roosters of the sky, unique moments unrepeatable…

Wonderful view and an authentic and valuable kitchen. This is how I would characterize the emotional cuisine of Marina, which by choice is the only resident of the historic village in winter.

The “Shop of the village”… the headquarters of Marina

Marina in the cafe restaurant of the village square, will always offer you the best of mutton, casserole, pies, legumes and salads from its own garden.

Her sweets are famous since she is the granddaughter of Spyros Giannakopoulos who is known in Athens as the “mystic” of the galaktoboureko. The millefeuille, the buns and the serrano cake are unique… it is worth remembering…

Marina and I opened a sheet and made the pie we present to you. But if you want to save time you can use ready-made sheets.

Marina is the soul of Dichori

Mountain Spinach cheese pie 

From Marina Koutsopoulou, The shop of the village, Dichori Vardousion

Steps

1
Done

FOR THE DOUGH

In a large bowl, we pour the flour, after we have sifted it.
We make a puddle and add the salt, vinegar and olive oil.

2
Done

We stir. Add the water and start kneading.

3
Done

We knead enough until we have a smooth dough. Then we work the dough on a flat surface.

4
Done

We knead by folding the dough to get air inside.

5
Done

We shape the dough into a stick and cut it into 6 equal parts.

6
Done
1 hour

We put the dough in a bowl, sprinkle with flour, cover with a clean towel and let them "rest" for 1 hour.

7
Done

Then we start to open the sheets one by one.

8
Done

FOR THE FILLING

We put in a large bowl and we beat the eggs then we add the greens, milk, feta cheese, onions, leeks, onion, olive oil, salt and pepper.
We mix the mixture well by hand or a spoon.

9
Done

We grease a large, shallow pan.

10
Done

We spread two sheets, we sprinkle with olive oil in between and pour a little of the filling on top, starting from the edges of the pan.

11
Done

Then we put a sheet and filling again and again a sheet and the last dose of filling.

12
Done

Finally, we spread the last two sheets with an olive oil brush in between.

13
Done

In a bowl, we beat the egg with a little milk to pass the surface of the pie.

14
Done

We cut the pie into pieces and we brush the pie with the egg mixture.

15
Done
1 hour

We bake in a preheated oven at 170° C for 1 hour.

16
Done

We leave the pie to cool without covering it so that the sheet remains crisp.

17
Done

We cut into pieces and we serve

TDriver

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Mountain cheese pie
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Köttbullar, Swedish meatballs
previous
Mountain cheese pie
next
Köttbullar, Swedish meatballs

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