Spinach pie

Name: Spinach pie
Ingredients: 1 package of pastry sheets; 1 kg of boiled spinach (just to drain its juice) 1 large onion sliced julienne 2 leeks sliced 1 handful of chopped dill 250 g of feta cheese or telemea 1/2 cup of olive oil salt and pepper.

Appetizers - Spinach pie by Giorgiana F. - Recipia

In a large skillet, we start by adding the oil and heating it over medium heat. Then, we add the finely chopped onion and leek, stirring constantly to avoid burning them. We sauté the mixture for 5-6 minutes, until the onion becomes translucent and the leek softens. This aromatic base will provide a delicious flavor to the final dish. After the onion and leek have sautéed properly, we add the fresh spinach, washed and drained. We mix well so that the spinach integrates evenly into the composition. Now we add the finely chopped fresh dill, salt, and pepper to taste. We continue to sauté the mixture for another 5 minutes, until the spinach wilts and reduces in volume. It is important to let this mixture cool slightly before adding the feta cheese. When the mixture has cooled, we crumble the feta cheese by hand and add it to the skillet. We mix well, ensuring that the feta blends evenly with the other ingredients, providing a creamy texture and an unmistakable flavor. Now we prepare the baking tray, greasing it with a little oil to prevent sticking. We place a layer of 4 sheets of pastry on the bottom of the tray, each sheet brushed with a little oil to achieve a crispy crust. We then cover the first half of the spinach filling, spread evenly. We continue with another layer of 2 oiled sheets, followed by the second half of the spinach filling. Finally, we place the last 4 sheets on top, all brushed with oil. To facilitate cutting later, it is recommended to make a few light incisions on the surface of the pie, being careful not to touch the base sheets. Now, we preheat the oven to 180 degrees Celsius and place the tray in the oven. We bake the pie for about 45-50 minutes, or until the surface becomes golden and crispy. After the pie is ready, we take it out of the oven and let it cool slightly before cutting it into portions. Served warm or at room temperature, this spinach and feta cheese pie will surely impress any meal, bringing a touch of flavor and freshness.

Ingredients

1 package of pastry sheets
1 kg of boiled spinach (just to drain its juice) 1 large onion sliced julienne 2 leeks sliced 1 handful of chopped dill 250 g of feta cheese or telemea 1/2 cup of olive oil salt and pepper.

Spinach pie

Ingredients

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