Ingredients for the Filling
- 600 g spinach
- 200 g Swiss chard
- 1–2 leeks
- 1 onion
- 4–5 fresh spring onions
- 1 bunch dill, finely chopped
- 1 bunch parsley, finely chopped
- 150 g feta cheese
- Salt
- Pepper
- Olive oil
- 60 g rice
Ingredients for the Dough
- 600 g flour
- 4 tablespoons olive oil
- 4 tablespoons vinegar
- Salt
Instructions for the Dough
- In a bowl, combine the flour, salt, olive oil, and vinegar. Gradually add water while kneading until the dough no longer sticks to your hands.
- Cover the dough with a kitchen towel and let it rest for 1 hour.
- Once rested, roll out the dough into thin sheets for your pie.
Instructions for the Filling
- Wash all the greens thoroughly and finely chop them in a large bowl.
- Add the finely chopped herbs, salt, pepper, olive oil, feta cheese, and rice. Mix well to combine all the ingredients evenly.
Assembling the Pie
- Grease a baking tray with olive oil and lay down the first sheet of dough.
- Brush the sheet with olive oil and layer the second sheet on top.
- Spread the filling evenly over the dough.
- Cover the filling with two more sheets of dough, brushing each with olive oil as before.
- Lightly drizzle olive oil over the top layer and score the pie with a knife, being careful not to cut through the bottom layer.
Baking
- Preheat the oven to 170–180°C (340–355°F).
- Bake the pie for about 1 hour, or slightly longer, depending on your oven, until golden brown and crispy.
Tip
For a time-saving trick, make two or three pies in one go and freeze them for later. This way, you’ll always have a delicious, homemade spinach pie ready when you need it.
This spinach pie is a true testament to the flavors of Greece. With its crisp, flaky layers of dough and a rich, herbaceous filling, it’s a comforting dish that’s perfect for any occasion. Whether enjoyed warm or at room temperature, it’s a slice of home-cooked perfection.
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