Greek Phyllo Pie - Spinach&Feta (Spanakotiropita)

Ingredients:

For the dough:

600gr AP Flour(4cups)

45gr Olive Oil(3TBS)

15gr White Vinegar(1TBS)

Pinch of Salt

300-310gr Lukewarm Water(1 1/4 cups)

For the filling:

600gr Spinach

1 Leek, the white part cut into pieces (optional)

2 Spring onions cut into pieces (optional)

Bunch of Dill

Salt&Pepper

250gr Feta

150gr Cream Cheese

1tsp Spearmint

For the Phyllos:

Approx. 100gr Corn Flour for the spreading of the phyllos (¾ cup + 1 tbsp)

110-160ml olive oil which will be applied between the phyllos (1/2 cup)

Method

Mix together the dough ingredients until you have a rough dough that it’s not sticky (~5 minutes)

Let the dough rest for 30 minutes.

Meanwhile prepare your filling

Sautee the leeks and spring onions. Then add the spinach, dill and salt,pepper.

Sautee until the spinach shrinks and transfer them inside a drainer to drain until use

Divide your dough into 8-10 pieces and shape them into balls

Dust your surface and your dough balls with corn flour

Using a rolling pin, roll the first 4 dough balls into discs one by one

Dust both sides of each dough ball with lots of cornflour so they don't stick and stack them on top of each other (dust well of they will stick!)

Roll the stacked discs gently into wider discs (don't put force or they will stick!), until each disc is wider than your pan and almost see-through when you separate it

Spread olive oil to a 26-30cm pan and place the first phyllo in it

Sprinkle olive oil on top of the first phyllo without touching it

Do the same with the rest of the 3-4 phyllos sprinkling olive oil between them

Time to add the filling

Add cream cheese, spearmint and half of the feta to your drained greens and mix

Add it on top of your phyllos in the pan.

Sprinkle the rest of the feta

Cover well with a towel and set aside until you prepare the other 4 phyllos, rolling them the same way as before

Again add the 1st phyllo on top of the filling and sprinkle with lots of olive oil

Do the same with the rest of the 3-4 phyllos

Now seal your pita, rolling the dough that is sticking out of the pan, inside itsself and the pan.

Sprinkle some olive oil on the “sealings” too.

Score the pie into 8 slices (Don't reach the bottom phyllos which hold the juices of the filling inside)

Cover with plastic wrap and aluminum foil and refrigerate for at least an hour (I refrigerate for 8-12 hours). It will be crunchier this way

Preheat your oven using the fan mode at 160-180C depending on your oven

Bake for 1-1.5 hours or until the top of the pita is a really deep golden color

Let cool in the pan

Enjoy!