Spinach feta pie in olive oil crust (spanakopita)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Spinach, finely chopped, packed, fresh (1L) |
| 1 | cup | Leeks, finely chopped (500ml) |
| ½ | cup | Feta cheese, crumbled (250ml) |
| ½ | cup | Mozzarella cheese, shredded (250ml) |
| 1½ | tablespoon | Raisins, or currants (50ml) |
| 1 | tablespoon | Fresh dill, chopped (or 1 teaspoon dried) (25ml) |
| 1 | tablespoon | Fresh parsley, chopped (25ml) |
| ¼ | teaspoon | Pepper (2ml) |
| 1 | Egg | |
| ½ | teaspoon | Cornstarch (5ml) |
| 4 | Sheets olive oil pastry | |
| 1 | Egg | |
| 1 | tablespoon | Milk (15ml) |
| 1¾ | cup | Flour (425ml) |
| 1½ | teaspoon | Salt (7ml) |
| 1½ | teaspoon | Baking powder (7ml) |
| ½ | cup | Olive oil (125ml) |
| ½ | cup | Milk (125ml) |
| 1 | Egg, beaten | |
Directions
GLAZE
OLIVE OIL PASTRY
Canadian Living, December 1996. Olive Oil Pastry: In bowl, sift together flour, salt and baking powder.
Whisk together milk, oil and egg; add to dry ingredients all at once. Using fingers or mixer with dough hook, blend until liquid is absorbed and dough has texture of earlobe, adding up to 2 tablespoon (25ml) more flour if necessary. Transfer to bowl; cover and refrigerate for at least 30 minutes or for up to 5 days.
Knead any oil back into dough; divide into quarters. On lightly floured surface, flatten one of the pieces into a disk; turn to flour other side.
Roll out into 8- or 9-inch (20-23cm) circle about ⅛-inch (3mm) thick.
Pastry will shrink slightly but can be stretched by hand before baking.
Transfer to waxed paper. Repeat with remaining dough, stacking between waxed paper.
Spinach Feta Filling: In bowl, combine spinach, leeks, feta and mozzarella cheese, currants, dill, parsley and pepper; mix well. Beat eggs with cornstarch; stir into spinach mixture until thoroughly mixed.
Place one of the sheets of pastry on lightly floured surface. Spoon about 1 cup (250ml) spinach mixture onto lower half; fold upper half over and pinch edges to seal. Place on greased baking sheet. Repeat to make 4 pies. Glaze: Beat egg with milk; brush over top of pies.
Bake in 400F (200C) oven for 20 to 22 minutes or until golden brown and crusty.
Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@...> on 15 Jan 97.
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