Spinach and cheese pie or vrehti

Name: Spinach and cheese pie or vrehti
Total time: 3600 s
Yield: about 20 pieces
Cuisine: British
Ingredients: 750 g flour (the cheapest you find in the supermarket); 2 tbsp oil; 1 tbsp vinegar; 375 ml water (all the liquids should be half the weight of the solids, meaning that if you use 1 kg flour then water, oil and vinegar should be 1/2 kg); 1 bit of salt; 1 kg spinach; 1/2 kg feta cheese; 5 eggs; 1/2 l oil (you use half in the filling and with the rest you sprinkle the sheets); 1 bit of milk

Cookpad Greece @cook_8238176

Greece

This is my favourite pie and the reason that I learned to roll out filo sheets. We only use spinach, cheese and eggs in the filling. Simple but very tasty.

Recipe by elarch

This is my favourite pie and the reason that I learned to roll out filo sheets. We only use spinach, cheese and eggs in the filling. Simple but very tasty.

Recipe by elarch

Cookpad Greece @cook_8238176

Greece

This is my favourite pie and the reason that I learned to roll out filo sheets. We only use spinach, cheese and eggs in the filling. Simple but very tasty.

Recipe by elarch

This is my favourite pie and the reason that I learned to roll out filo sheets. We only use spinach, cheese and eggs in the filling. Simple but very tasty.

Recipe by elarch

Saved

Ingredients

60 Minutes

about 20 pieces

For the filo
750 gflour (the cheapest you find in the supermarket)
2 tbspoil
1 tbspvinegar
375 mlwater (all the liquids should be half the weight of the solids, meaning that if you use 1 kg flour then water, oil and vinegar should be 1/2 kg)
1bit of salt
For the filling
1 kgspinach
1/2 kgfeta cheese
5eggs
1/2 loil (you use half in the filling and with the rest you sprinkle the sheets)
1bit of milk

Saved

Steps

60 Minutes

1

Put all the ingredients for the filo in a large bowl and knead so that you make a ball.
2

Divide the dough into 13 balls (make the 3 that will go last on top a bit smaller and the 4 that will go to the bottom should be larger).
3

Cover them with a towel and then a small tray and set them aside for at least 2 hours (sometimes I make the dough in the evening and leave it overnight).
4

Chop the spinach, wash it and after it drains, salt it. Leave it with the salt for at least 1 hour and then take handfuls of the spinach and squeeze them to remove any liquids. Place them in a large bowl and add the cheese, eggs and oil.
5

Roll out all the sheets using corn starch.
6

Spread the first 4, larger sheets in the baking tray (don't forget to sprinkle the sheets with oil).
7

Add 1/3 of the filling.
8

Spread 3 more sheets over the filling.
9

Spread 1/3 of the filling.
10

Add 3 more sheets.
11

Add the rest of the filling and turn the sheets inwards.
12

Finally, cover with the 3 last, smaller filo sheets. Score the pie with a knife and pour over it a mixture that you make with 1 egg, some milk and a little bit of oil.
13

Bake for 1 hour at 180 degrees on the top rack, using the convection element.