I add different vegetables such as leeks, chard and spring onions but also herbs such as parsley, dill, and mint. It depends on what there is in season or in the market. My mother used to add the green leaves of wild poppies (we had a ball after that, lol), my mother-in-law adds alfalfa, and my aunt adds cabbage or lettuce leaves.
I need for the fyllo pastry:
- 4 cups of plain flour
- 2 cups of water
- 1 cup of olive oil
- 2 tablespoons of vinegar (this make it extra crumbly)
- 1 full teaspoon of salt
If the mixture is sticky I add a handful of flour. If it is very tough I add a little water. I kneed the dough until it becomes very soft, like a soft sponge. I put the dough in a container and then in a plastic bag to let it rest. After all this kneeding it really needs it!
I prepare the filling. For this I usually need:
- 500 gr spinach
- 1 or 2 leeks (the white part only)
- 3 spring onions
- a hand full of any herb you like (parsley, dill, mint)
- 250 gr feta cheese in crumbles
- salt, pepper, olive oil
Wash the greens, chop them in a big bowl, add the cheese, some olive oil and a handful of flour. Mix them well/
Divide your dough in four and use a rolling pin to make four sheets of fyllo pastry. Put some olive oil in a baking tray, add two layers of your fyllo, sprinkle with olive oil and put half the spinach mixture. Put on another layer of fyllo pastry, the rest of the mixture and cover with the forth layer of fyllo. Trim the pastry at the rim of your baking tray and make a nice border.Sprinkle with olive oil again and with a sharp knife carve diagonally the surface of your pie. Bake in medium heat, 180C.
You'll never taste the same pie twice, even by the same cook. So make this recipe according to your taste and enjoy it.
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