Sunday today and I have for you a very special recipe from Mrs Magda from Greece. I didn’t make it myself but I have tried it many times and it’s awesome! Awesome! Unfortunately, you can’t have enough of this mouthwatering treat so you’ll have to constrain yourself from gulping it all at once.  Mrs Magda made it especially for mydinnertoday and sent us the photos. Thank you, Mrs Magda.

Recipe

Ingredients for the spinach filling

• 2 pounds  spinach
• 1 onion, chopped
• 10-12 spring onions
• 1/2 bunch parsley, chopped
• 1/2 bunch dill, chopped
• 1/4  cup olive oil
• 1/2 pound feta cheese, crumbled
• 3 eggs beaten
• salt, pepper

How to make the filling: Clean the spinach thoroughly, put it in boiling water for 5 minutes, let it strain well and then chop in pieces. Use the olive oil to saute the onion, spring onions, parsley and dill. Add the spinach, salt and pepper, and cook for another 10 minutes or until the spinach is soft. When it’s cooled down, add the feta cheese and the eggs and give the mix  a good stir.

Ingredients for the pastry sheets

• 750 grams all purpose flour
• 1/2 cup olive oil
• 2 tablespoons vinegar
• 1 tablespoon salt
• water
• 1/2 cup canola oil for spreading on the sheets

How to make the pastry sheets: Mix all the ingredients (except the canola oil)  in a big bowl. Add water gradually until you get the dough to be soft and  flexible. Let it stand for about 30 minutes.  Divide the dough in five pieces. On a flat surface sprinkle some flour and use a thin rolling pin to make very thin sheets. Sprinkle more flour on the rolling pin and the sheets so they don’t get sticky (but don’t overdo it, just enough to make it easy to roll the dough flat).  Oil the bottom of your pan. Lay the first sheet and  brush it with canola oil.  Lay the second sheet and brush it with canola oil. Lay the third in the same fashion and then spread the spinach mix. Lay another two sheets on top in the say. Be sure the sheets are big enough for rolling them on top so the filling does not escape at the sides. See photo below.   Using a knife you can cut the pie pieces on the top layer (very lightly).  Cook at 350 F/175 C for about an hour or until golden brown.