Thessaloniki Spinach Pie

 


Thessaloniki Spinach Pie

5 phyllo dough

600 grams of spinach

2 eggs (reserve 1 egg yolk for the top)

2 onions

feta cheese

2 tablespoons of flour

1/2 teaspoon of oil

Black pepper

chili pepper

Salt

For the pastries:

 

1.5 teaspoons of oil

3 tablespoons of vinegar

Thessaloniki Style Spinach Pie

How To

Separate the roots of the spinach and rinse with plenty of water. Then soak in vinegar water for 10 minutes.

Rinse the spinach you've been waiting for and set it aside to drain.

Chop the spinach into small pieces. Add flour, oil, 1 egg and salt and mix with your hands.

Chop the onion for food and fry it in a pan. When the color of the onion starts to change, add the spinach mixture to the pan.

Add the spices and mix for a few minutes. Then turn it off and let it cool.

When the spinach mortar has cooled, add the feta cheese and mix.

Place the dough on the tray. Meanwhile, mix vinegar and oil. Brush this mixture between each sheet of dough.

Apply the same process on the yufka you have greased, and lay out 2 more phyllo.

When you reach the half of the dough, pour the spinach mixture on the dough and spread it on every corner.

Cover the remaining phyllo with oil with vinegar.

When you close the pastry completely, pour 1 egg yolk into the remaining oil and whisk.

Brush on the pastry with the help of a brush. If you wish, you can also add black cumin.

Bake the pastry in a preheated 180 degree oven for 30-35 minutes. Enjoy your meal.

 

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