Spinach pie (spanakopita) is a traditional Greek recipe with a crispy crust and a rich spinach filling!

Ingredients

Phyllo

2 ¾ cups flour

1 cup of water

1 tsp salt

4 tbsp oil

1-2 cups extra flour for opening the phyllo

Stuffing

600-700 g of spinach

2 medium leeks (optional)

5-6 green onions

dill

3 eggs

A cup of olive oil

300 grs  feta cheese

little oil for greasing the pan

Directions

For the Phyllo

Put the flour and salt in a large bowl

Make a well in the middle and put the water and oil there

We start with one hand to make circles in the water and take the flour little by little until it becomes a ball

We flour our counter a little we put our dough in an oblong shape like a thick stick

Cut into 5 pieces, one being a little bigger than the others, this will be the last to be opened, it will be the first to go into the pan

We make them into balls, put them in the bowl again and drizzle some flour on top and cover them with a towel. let the dough rest for 15 minutes

Here we go: Put flour (a tbs) on the counter, put a ball and on top again some flour and roll it round

After 4 times (crosswise) turn the sheet round on the rolling pin and press outwards slightly to open the sheet not with too much pressure the sheet will stick

spread it again on the counter and sprinkle it with a little flour, take the sheet again and put it on the rolling pin from a little further this time to make it round

This process continues until the sheet is as wide and round as you want it to be.

place on a clean surface and start on the next one

You will do the same with the rest of dough

**If the bottom sheet gets punctured, cut a bit from another sheet and patch it so the filling doesn’t come out.  Don’t worry you won’t see anything when the pie is baked.

For the pie:

Wash the spinach, leeks (only the white part), onions and dill

Chop everything up and put it in a large bowl.

Add salt and rub the greens a little to wilt for 1 minute

Add the pepper, cheese, lightly beaten eggs and oil and mix

Grease the pan and the sides a little so that the phyllo sheet doesn’t stick

Put the large phyllo sheet down and cover the sides

Put some stuffing on the first sheet and try to get it close to the corners

Place the next sheet and do the same until the sheets are finished

Calculate to share the filling for the four sheets, the fifth will go in to cover the pie

Turn in the sides now close to the edge

In the bowl inside put 3 tablespoons of oil and 3 water and we will sprinkle our pie to get a nice color

Cut the pie into pieces, but do not cut the bottom sheet

Bake at 180 degrees for about an hour depending on your kitchen

** cut the filling ahead of time so it is ready,  this step can be done from the night before.