We are very proud of our student Haw Yan for making the best greek spinach pie for her very first time – as you can you from the picture! A few days ago our student & friend Haw Yan asked for a spinach pie recipe and since it was her first time Stella decided to give her her mom’s recipe without a home made phyllo -just to make it easier. Below we have pased the original email sent to her. Have a look at the recipe and give it a try as well!!!
Hi friend!!!
Ready for your spinach pie??? Take phyllo ready, you need one-to-one workshop to show you how to make your own phyllo!!!!
For the filling
- 1⁄4 cup olive oil
- 500g spinach: cleaned, tough stems removed
- 2 leeks: white and tender part of green, cleaned, sliced in 1/4 inch lengths (if very large, slice leek in half lengthwise before slicing)
- 6 spring onions: cleaned, sliced in small pieces
- 3/4 cup fresh dill, minced
- 3/4 cup fresh persley
- 3 eggs beaten
- 300g feta crumbled
- I table spoon greek yogurt
- salt & pepper
And now action!
Step 1. Mix the ingredients
- take 2, 3, 4, 5, 6 clean well with some vinegar and cut in very small pieces.
- then add 1, 6, 7, 8, 9, 10
- now mix altogether to combine well.
Step 2. Lightly oil (always use olive oil!) a 12 inch in diameter, metal baking pan (you can use a larger baking pan – you will just have a thinner pita, but don’t use a smaller one), or a 10 x 15 inch rectangular baking pan.
Step 3.
- Put 2 phyllo sheets to make the bottom pastry layer, allowing excess pastry to drape over edge of pan.
- Put some spinach mixture in to smooth filling.
- Add another phyllo and a tea spoon oil on the top all over the surface
- Then some more mixture again
- Add another phyllo and a tea spoon oil on the top all over the surface
- Then again some mixture.
- On the top put two phyllo and a tea spoon oil and a table spoon of water all over the surface
- Tuck in the pastry draping over the edges.
- Bake until it gets a golden colour at 180
GOOD LUCK!!!!!
