½ kilo (1 lb.,2 oz)
6 onions, finely chopped
½ teacup dill, finely chopped
1 ½ teacups olive oil
250 grms Feta cheese
½ kilo (1 lb., 2 oz) flour
½ teacup butter
1 teacup warm water
Clean and wash the spinach
meticulously, then drain it well. Saute the spring onions in the olive oil
on medium heat until they become transparent but not brown. Shred the
spinach in large pieces and add it to the onions. salt and pepper .Season to
taste. Cook for about 15 minutes over a medium fire so as the ingredients
remain in the pot without any liquid ; stir in the dill and the feta cheese.
Prepare the pastry as follows
Place the flour in a bowl, add the eggs, the melted butter, salt and as much
warm water as is necessary for a dough that is pliable.
Knead the dough well and roll
it out in thin pastry sheets with a rolling pin. Line an oiled pan with a
pastry sheet, brush with olive oil, then lay two or three pastry sheets
brushing each one with olive oil again. Spread the filling evenly and cover
it with 3-4 layers of pastry sheets oiled in the same way as previously.
Bake in a medium oven for about 60 minutes.
Cut the spinach pie into
pieces and serve it either hot or cold.
From Stamatia Kupraiou
Chef of Sarantis Restaurant at Rhodos