In Greece we love pies. Salty, sweet, thick, thin, pies can be eaten any time of the day and they define our Diet. Very thin homemade phyllo, stuffed with everything you can think of. The pie in this recipe is made with local Cretan cheeses, spinach and of course a lot of fresh herbs. Make sure you let the dough sit for at leat 2-3 hours.
Dough:
500gr white flour
1 shot of raki or wine vinegar
100ml olive oil
Salt
Black pepper
Water for a medium-hard dough
Stuffing:
1 kg spinach
3 leeks (white part only)
1 red onion
3 spring onions
1 cup spearmint, chopped
1 cup fennel, chopped
1 cup parsley, chopped
1/2 cup bulgur, washed and drained
250 gr. white goat cheese
150gr. myzithra cheese
150gr. tyromalama
120 ml olive oil
Salt, grounded black pepper
Topping:
1 egg white
White and black sesame
– Prepare the dough and let it sit for at least 2,3 hours
– Wash and chop all greens, let them drain
– Mix greens and cheeses in a bowl
– Add olive oil, bulgur, salt, pepper and mix well
– Separate the dough in five pieces and open each one so that you make a thin phyllo
– Cover a pan with olive oil and put one phyllo, make sure it covers the whole pan
– Sprinkle some olive oil and add two more phyllo with olive oil in between them
– Add and spread the stuffing in the pan
– Cover with the other two phyllo (don’t forget the olive oil in between)
– Beat the egg white with a little salt and spread it on top, end with the black and white sesame
– Bake in the oven, 180C, preheated oven until brown.