Grandma 'Mimia's' Snail Pie with Spinach and Herbs 💚

Name: Grandma 'Mimia's' Snail Pie with Spinach and Herbs 💚
Total time: 3600 s
Yield: as many as can get some
Ingredients: 600 grams all-purpose flour (initially...); (As much flour as needed); 1 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon vinegar; Flour or cornstarch for rolling out the dough; Lukewarm water as needed for kneading without getting sticky; 4 1/2 pounds fresh spinach; 1 bunch parsley, finely chopped; 1 bunch chervil, finely chopped; 1/2 bunch dill; 1/2 bunch fennel; 2-3 fresh onions, finely chopped; 1 small glass of glutinous rice (like the kind used in stuffed vegetables); Salt (since we don't use cheese, add 2-3 pinches); Plenty of pepper; Dried mint; 1/2 cup olive oil for the filling; 1 little olive oil for the baking pan; 1-2 handfuls water for sprinkling at the end

sofia's @sofia_s

Αθήνα

My favorite pie!!! 💚💚💚 Grandma 'Mimia' Dimitra, from Chania with roots in Asia Minor, only made this pie!!! So, we didn't call it spinach pie or herb pie or... For us, it was always the twisted pie, like a snail!!! Without cheese, without sautéing the vegetables!!! The only secret is lots of finely chopped herbs, pressed tightly to remove the moisture, and a bit of pepper!!! Everyone who has seen and tasted it has been thrilled!!! 😋😋😋 Simplicity at its finest!!!💚💚💚 You just can't stop.😉😉😉 Of course, I've also made it with ricotta in the filling, which is equally delicious!!! (I'll come back with better photos because I had little time when I made it and 'my photographer'—no names mentioned—didn't have the right patience.😦😦😦 hahaha!!!!)

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Ingredients

1 hour

as many as can get some

600 gramsall-purpose flour (initially...)
(As much flour as needed)
1 teaspoonsalt
2 tablespoonsolive oil
1 tablespoonvinegar
Flour or cornstarch for rolling out the dough
Lukewarm water as needed for kneading without getting sticky
4 1/2 poundsfresh spinach
1 bunchparsley, finely chopped
1 bunchchervil, finely chopped
1/2 bunchdill
1/2 bunchfennel
2-3fresh onions, finely chopped
1small glass of glutinous rice (like the kind used in stuffed vegetables)
Salt (since we don't use cheese, add 2-3 pinches)
Plenty of pepper
Dried mint
1/2 cupolive oil for the filling
1little olive oil for the baking pan
1-2 handfulswater for sprinkling at the end

Saved

Steps

1 hour

1

Clean, wash, and finely chop all the vegetables. Don't chop the spinach too finely. After letting them drain, place the colander in a bowl and press them with your hands to reduce their volume and extract all their juices. Once reduced by half, pour out the juice and transfer the greens to the bowl. Add the rice, spices, and oil, and mix with a spoon.
2

Prepare the dough. In a bowl, combine all the ingredients and gradually add water while kneading. You will definitely need more flour. The dough should be pliable. Form a ball, cover it with a towel, and let it rest for 30 minutes. It won't rise because it doesn't contain yeast. After half an hour, divide it into small balls, about the size of oranges, and cover them.
3

Transfer one ball at a time to your board and roll it out, initially pressing with your fingers and then using a rolling pin or dowel with a little flour or cornstarch, until you create a thin, even sheet. Choose the longest side and spread the filling with a spoon to create a line of filling. Start twisting and folding the dough inward.
4

Continue along the entire length.
5

Use a serrated knife to cut in front of the fold you've made. Slightly fold the edges with your hands. Move the completed roll to your oiled baking pan. If it's too long, fold it slightly in the middle, holding it with one hand in the middle and the other at the ends.
6

Start from the center and spiral the rolls. Where one ends, begin the next. I use the thin baking sheet from the oven. For the corners, use shorter rolls. Here, I had less filling and it wasn't enough... (I put the remaining dough in a bag in the fridge and used it the next day...) Once finished, sprinkle the pie with water.
7

Bake on the bottom rack at 350-400°F (180-200°C) on the bake setting for 30-40 minutes until golden and it releases from the bottom when you shake the pan. Pull out the roll you want and enjoy a unique, delicious pie!!! Believe me, half of it disappears immediately.!!! No need for refrigeration because it doesn't contain cheese or eggs...