Spinach pie is one of the most beloved Greek traditional pies. It's simple, but it has its secrets.
To make the perfect traditional pie, the filling must have an interesting flavor. So, we choose fresh, seasonal and, if possible, organic ingredients. The combination of vegetables is very important for a great result! In our recipe, we add lots of onions and leeks, but fennel is what makes it stand out! Black pepper also plays its part, giving us the intensity we want. How moist the filling is, is also substantial. We don't want it too moist, but not too dry either. That's why we sauté the vegetables a bit, and then we bake the pie for only 40 minutes.
As for the puff pastry, it's best if we make our own, which we highly recommend. But if we don't have the time or experience or if we're simply just bored, we can find very tasty ready-made puff pastry sheets, and in a great variety. We can use any type of puff pastry.
The moisture of the puff pastry also plays a part. So the secret is, when you take it out of the oven, cover it for 10 minutes with a wet, wrung-out towel. That way, it will maintain the proper moisture.
Try it and you'll definitely love it! 🙂
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Delicious fasting Greek spinach pie with leeks and fennel
- 1 package phyllo pastry sheets or puff pastry
- ½ kg spinach
- 3 onions finely chopped
- 3 leeks sliced
- 3 spring onions finely chopped (optional)
- 1 fennel finely chopped (or 1 cup of fennel leaves or dill)
- ½ cup fresh parsley
- ½ cup extra virgin olive oil (and some to grease the pan and the puff pastry sheets)
- salt and black pepper
- Thoroughly wash the vegetables and herbs, and especially the spinach, which you'll cut into large pieces by hand.
- Once the oil is hot, sauté the onions for 2 minutes.
- Then, add the leeks, spring onions, and fennel, and continue sautéing for another 2 minutes.
- Lower the heat just a bit, add the spinach and parsley (and dill or fennel leaves, if you don't use the fennel), and sauté for another 5 minutes, stirring as less and as gently as possible. If the spinach doesn't fit all, add half of it and stir. That way it will lose a lot of its volume, and you'll be able to add the rest. Mix gently to avoid mashing the vegetables, which is important!
- Add salt and pepper, stir and keep the filling aside.
- Grease a medium baking pan (37x30x5,5 cm/14,5x12x2 in), and lay half the sheets, each on top of the other, slightly greasing each one with olive oil (sporadically, not everywhere, to avoid having a too greasy pie crust). The packaged phyllo pastry sheets will probably be larger than your pan, so cut them if necessary
- Add the filling on top (but not the liquids left in the pan) and spread it evenly.
- Put the remaining sheets on top, greasing them, like the ones you put under the filling. Use a sharp knife to mark only the top layer of phyllo into squares, lightly grease them with olive oil and some water and bake your pie for 40 minutes or until it turns golden brown.
- Before taking out of the oven, check that it has been properly baked from underneath, lifting a corner of the pie with a spatula. If it's not baked well, put it back in the oven in a lower rack for another 5 minutes.
- A secret to avoid the top sheet from becoming dry and hard is, once you remove it from the oven, cover it for 10 minutes with a wet, wrung-out towel. That way, it will maintain the proper moisture.