NAME : DRY PIE (WITH SPINACH) (SERVES 8)
CHAPTER : FARINACEOUS FOODS
SOURCE : NEVİN HALICI
COURSE : BREAKFAST
600 – 700g flour
1 tbs yoghurt
1 tbs olive oil
1 tsp salt
1 tsp olive oil (for greasing)
2 kg spinach
65g feta cheese – crumbled
1tsp black pepper
1 70ml olive oil
1 tsp salt
Preparing the filling
Cut off the spinach roots. Wash the spinach leaves thoroughly and chop roughly. Leave to drain in a collander. Reserve the roots for something else.
Fry the chopped onions until softened and golden.
Add the spinach to the onions and stir-fry on high . Add the salt and black pepper and stir. Leave to cool.
Add the crumbled cheese to the cooled spinach.
Preparing the pastry
Beat the yoghurt, olive oil and eggs together in a bowl.
Sieve the flour into another bowl. Make a well in the centre and add the egg mixture. Slowly add the water and knead until you have a fairly firm dough. Cover with a cloth and leave to rest for 20 minutes.
Break off roughly 10 egg-sized pieces of dough. On a flat surface roll out each piece of dough to tray size. Brush the first five rolled out pastries with oil and place in layers in a oven tray.
Squeeze out any excess moisture from the spinach and spread over the pastry.
Layer the remaining sheets of oiled pastry over the spinach.
Cut the pie into equal square portions. Brush the top again with oil, then bake in an oven pre-heated to 180C.
After roughly 50-60 minutes, when the top of the pie has browned, remove from the oven. Leave to cool.
Transfer to a serving dish and serve at the tea table.