Spinach pie with home made fylo
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Recipe Information
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| Name: |
Spinach pie with home made fylo |
| Submitter: |
viv |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
24 Oct 2005 |
| Updated: |
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| Views: |
283 |
| Rating: |
This recipe is unrated. |
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Description:
Greece - Mmmmmmmmmm! |
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Recipe Ingredients
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- Ingredients for the traditional filo dough recipe:
- For 4 - 5 sheets of filo
- - 1 teacup water
- - Vinegar
- - salt
- - 2 teacups soft flour
- - 1 teacup self raising flour
- - 1 teacup olive oil
- Ingredients for Spinach pie
- Serves 6 persons
- - 1 kg spinach
- - 3 eggs
- - 150 gr olive oil
- - 250 gr feta cheese
- - pepper, salt
- - a bunch of fresh onions
- - a bunch of dill
- - a bunch of parsley
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Recipe Instructions
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Filo dough for pies:
In a bowl add the water, drops of vinegar and the olive oil. Add 1 teaspoon salt and the flour. Work the mixture well as much as it needs to become tight. If it requires more water and flour add in order for the dough to become as thick as it needs. Cover the dough with a plate and leave it for half an hour before it is used.
Prepare the dough like in the traditional filo dough recipe
Wash the spinach very carefully to remove soil and chop it in very small pieces. Squize to remove its liquid, salt it and place it into a large bowl. Grate the feta cheese. Wash and chop the dill, the fresh onions and the parsley. Beat the eggs and add them together with the grated feta cheese, the parsley, the dill and the fresh onions into the bowl. Add salt and pepper as desired and work the mixture with your hands. Try to mix all ingredients well. Oil a baking pan. Seperate dough in two balls. Flatten each ball with a thin rolling pin on a floured pastry board and roll out to make two sheets of filo (one for the base and one for the top). Place the first sheet in the baking pan and oil it. The sheet should come up above the top of the pan. Spread the mixture on top of the first sheet and fold over the bottom filo sheet. Place the second sheet on top. Oil it and slice off any parts of the sheets that have remained. Score the top sheet with a knife into squares. Bake for an hour in 180 C - 200 C. |
