What do you think about a Spinach And Feta Cheese Pie? I do not know about you, but I’m loving this tasty and amazing Summer pie. I guess a lot of people are sceptic when it comes to eating spinach leaves, but to be true, this recipe deserves to be given a chance. In combination with feta cheese you will get a wonderful and tasty dish. I am convinced that if you give it a try you won’t regret.
This is similar to the well known Spanakopita, which is a traditional Greek spinach and feta cheese pie. The filling is wrapped or layered in filo pastry with butter and olive oil.
Many people prepare this recipe using pastry sheet which it is easier and saves you time, but I like to make my own pie sheet, so I had to come out with a simple dough that tastes and looks like the pie sheet you can buy from grocery stores. Although this recipe seems more laborious, do not get discouraged, it is pretty fast and the taste, mmm… 🙂
- For the dough:
- Flour - 2 cups (250 g)
- Small egg - 1
- Yogurt - 3.4 fl oz (100 ml)
- Sparkling water - 1.7 fl oz (50 ml)
- Fresh yeast - 0.17 oz (5 g)
- Sugar - 1/2 teaspoon
- Olive oil - 1 fl oz (25 ml)
- Salt - 1/4 teaspoon
- For the filling:
- Baby spinach leaves - 10.5 oz (300 g)
- Grated feta cheese - 10.5 oz (300 g)
- Chopped fresh dill - 1 tablespoon
- Spring onions - 2
- Garlic cloves - 2
- Eggs - 2
- Olive oil - 1 tablespoon
- Vegetable oil to oil the work surface and shape dough
- 1 beaten egg for glazing the pie
- Poppy seeds for decoration
In a cup, mix the yeast with the sugar until it liquefies.
Using a fork beat together the yogurt, one small egg (if you don’t have one small egg use a large one, put half in, and save the rest for brushing the pie before baking), water and olive oil until it’s fluid, then add the liquefied yeast.
Mix flour with salt, then gradually add the liquid mixture and knead until you get a smooth dough. Well kneaded dough is divided into two balls that are coated with oil and cover with plastic wrap and let rest until we make the filling.
Soak the spinach leaves in water for at least 5 minutes,then drain leaf by leaf, if you buy ready washed and cleaned, skip this step.
Peel, wash and chop onions, green leaves also, (I had a big onion without leaves), crush the garlic and stir fry in a roomy pan with one tablespoon of olive oil. When softened a little, add the spinach knife cut, and mix until it loses volume, then let rest until cools. When cool add the grated feta cheese, dill and eggs and mix. In general, feta is salty and does not require additional salt.
Preheat oven to 375 degrees F(190 degrees C).
Take a dough ball and spread on the well oiled worktop and form a thin sheet using your hands. Drizzle with oil, and sprinkle over the dough sheet 1/2 of the cheese and spinach mixture.
Roll the dough sheet with the filling in and twist in the middle of a round tray with a diameter of about 11 in (28 cm). Repeat the stretching, spraying with oil and sprinkling with stuffing for the other dough ball, so you fill the pan with the rolled pie, like a spiral.
Brush the pie, with a mixture of one teaspoon of water and beaten egg, using a kitchen brush, then sprinkle with poppy seeds.
Bake at 375 degrees F(190 degrees C) for 30 minutes.
Let Spinach and Feta Cheese Pie cool a little before cutting and serve warm or cool, as you wish. It's delicious! If you don’t have a round tray, or you want a bigger pie, then double the quantities and bake in your standard oven tray, placing your pie dough rolls parallel. I didn’t have too much spinach leaves, only 7 oz (200 g), so my filling is less generous, but if you follow the recipe quantities you will get a nice juicy pie.