Feta and spinach pie with traditional homemade phyllo

Name: Feta and spinach pie with traditional homemade phyllo
Total time: 7200 s
Yield: 10 people
Cuisine: Nigerian
Ingredients: For the homemade thick phyllo:; 100 ml olive oil; 500 grams flour; 20 ml white wine vinegar; 10 grams brown sugar; 2 tea spoons salt; 210 ml water; 200 ml olive oil to spread; Semolina to dust and open phyllo on the surface; For the filling:; Olive oil; 2 big spring onions finely chopped; 700 grams spinach washed; 1 bunch mint thinly sliced; 3 sprigs oregano thinly sliced; 3 sprigs dill thinly sliced; Lemon zest from 1 lemon; 450 grams feta crumbled; 200 grams cream cheese; Lots of fresh pepper and salt

Micah @micahsarkas

Cape Town, Western Cape, South Africa

This may need a bit more work and time but it is the trying a Greek village style spinach and feta pie!.

Micah @micahsarkas

Cape Town, Western Cape, South Africa

This may need a bit more work and time but it is the trying a Greek village style spinach and feta pie!.

Saved

Ingredients

2 hours

10 people

For the homemade thick phyllo:
100 mlolive oil
500 gramsflour
20 mlwhite wine vinegar
10 gramsbrown sugar
2tea spoons salt
210 mlwater
200 mlolive oil to spread
Semolina to dust and open phyllo on the surface
For the filling:
Olive oil
2big spring onions finely chopped
700 gramsspinach washed
1 bunchmint thinly sliced
3 sprigsoregano thinly sliced
3 sprigsdill thinly sliced
Lemon zest from 1 lemon
450 gramsfeta crumbled
200 gramscream cheese
Lots of fresh pepper and salt

Saved

Steps

2 hours

1

In a mixer beat flour, olive oil, vinegar, sugar, salt and water for 5 min with the hook
2

The dough should feel elastic, and must come out easily from the sides. Now cover with cling wrap and keep aside.
3

For the filling: in a pan cook olive oil with spring onions for 5 min. Cut spinach and throw in to cook with the spring onions. Cool until the water gets evaporated.
4

Transfer to a bowl and add all the fresh herbs and mix well. Add lemon zest, feta, lots of pepper and cream cheese and mix well. Your filling is ready!
5

Turn oven on fan on 190 Celsius degrees. Transfer your dough to a working surface, roll it and divide it into 6 same size small dough balls.
6

Add semolina on your surface and with a rolling pin start working in your dough. You have to do all 6 of them and make it very thin. Then cut each one in 4. Keep the 6th phyllo in one piece.
7

On your dish add some olive oil and brush it around. Start adding each think phyllo sheet like in photos. One you cover the bottom, add olive oil but do not brush it, just sprinkle it on top. Repeat the same with another 2 sheets of phyllo to make the bottom crust.
8

When you have filled all the gaps, add the filling from your bowl.
9

Now cover with the rest of the phyllo to close your pie. Keep the last phyllo sheet uncut (so do not cut this one in 4 smaller pieces) Cover nicely and sprinkle some olive oil.
10

With a knife cut nicely your pie like in photo. Bake for 40 min and if not brown on top then bake for another 10. It should look like this.
11

Cut and enjoy your delicious spinach feta village pie