Spinach pie

By Christos Sourligas
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Hands down, there is no better vegetarian pie. (And I’m not biased because of my Greek heritage.) It’s healthy, rich and savory, and just one bite simply reminds me of home. You can also make it with puff (dough) pastry, and switch out (or use a lesser amount of) the spinach and replace it with dandelion greens, chard and/or leeks. 

SERVES
10

Ingredients

  • 284 grams spinach
  • 6 scallion shoots
  • 2 cups freshly chopped dill
  • 3 eggs
  • 1/2 cup Italian-style rice
  • 150 grams feta cheese
  • 3 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper

Crust:

  • 10 phyllo dough sheets
  • Olive oil
  • Vegetable oil

Directions

  1. Wash the spinach, scallions and dill. Cut the spinach and scallions into one centimeter pieces. Trim the stems off the dill, and chop into tiny bits. Add the greens into a large mixing bowl, crack in the eggs, toss in the rice, and crumble in the feta. Combine the olive and vegetable oils, salt and pepper, then mix all ingredients by hand.
  2. Preheat the oven to 350 °F (175 °C).
  3. Grease a round 30 centimeter baking dish with vegetable oil. Place four phyllo dough sheets into the dish, making sure the phyllo edges overlap the baking dish. Lightly drizzle olive and vegetable oils over the phyllo. Add the spinach mixture and spread evenly throughout. Fold back in the exposed edges of the phyllo dough sheets over the spinach mixture, and sprinkle both oils over the folded-back sheets. Then, cover three additional phyllo dough sheets over the spanakopita, wrapping around the pie like a snug, cozy blanket. Once again, lightly drizzle both olive and vegetable oils over the phyllo. Finally, add three more phyllo dough sheets over the pie and sprinkle oils over them. Gently pre-cut the spanakopita into five centimeter squares, being extra careful not to perforate all the way through to the bottom. Spray water droplets all over the pie; this will stop the phyllo dough sheets from drying and cracking while baking.
  4. Bake the spanakopita for 45 minutes or until the phyllo dough delicately browns. Let stand for 30 minutes before serving.

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