Spinach Pie with Chrysi Zymi Country Style Pastry | Charalambides Christis

Instructions

1. Start by cutting the spinach into large pieces. Wash it well and let it dry.
2. Take a large pot and place it over medium heat. Add 2 tablespoons of olive oil, let it heat up and add the spinach. Mix well and let it wither for 3 minutes.
3. Remove from the heat and place in the coriander. Squeeze to remove most of the liquid from the spinach and let it cool for 15 minutes.
4. In the same pot over medium heat, add 2 more tablespoons of olive oil, let it heat up and then add the onions. Sauté for 4-5 minutes until soft. Remove from the heat and let them cool.
5. Preheat the oven to 185 ° C on the fan setting and prepare the middle shelf of the oven.
6. Now for the mixture, take the pot with the onions and add the spinach, 100 ml of olive oil, the parsley, the eggs, the feta, the dry mint, salt, and pepper and mix well.
7. Take a deep baking tray, about 35 cm deep, and lightly brush with olive oil.
8. Place the 6 pastry sheets on a separate kitchen counter and brush the first sheet with oil. Place the first pastry sheet in the oiled pan and let the edges of the sheet hang off the baking tray. Brush the second sheet with oil and place it directly on top of the first sheet. Repeat the same procedure for the next 2 sheets.
9. Add the spinach/feta mixture over the four pastry sheets and spread evenly. Fold in the edges of the two last sheets and brush them with oil.
10. Take two more sheets, brush them with oil, fold them in half and add them on top of the spinach/feta filling. Fold up the edges of the first and second sheets, brush with more oil and wrap the edges out of the baking tray and press them down to seal.
11. Make a final oil spread on the spinach pie and carefully cut the pie only part-way through in the places where you will finally cut and serve the spinach pie. Place it in the oven for about 45 minutes and until the spinach pie is golden brown and well baked. Remove from the oven and let cool before serving.