Spanakopita with Handmade Phylo
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Pie
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Phylo Dough
  • 500 gr. / 17.5 oz. all-purpose flour
  • 3 tbsp olive oil
  • 1 egg
  • 3 tbsp milk
  • 1 envelope dry yeast, about 9 gr. / 2tsp
  • 2 tbsp white vinegar
  • Salt and pepper (I used 1 tsp salt and no pepper)
  • 100 ml/3 fl. Oz. of warm water plus 50 gr. /3 tbsp
  • Olive oil to brush the phylo
For the Filling
  • 700 gr. / 21 oz. spinach
  • 5 scallions, chopped
  • 2 onions, chopped
  • 400 gr. /14 oz. feta, crumbled
  • 1 egg
  • A bunch of dill, finely chopped
  • 1 tbsp salt
  • 1 handful of cracked wheat
  • Olive oil for sautéing the onions
Instructions/ Εκτέλεση
  1. First we make the phylo dough
For the Phylo Dough
  1. In a non-reactive bowl pour the warm water and the yeast and let it for 5 minutes to dissolve and foam.
  2. In the mixer bowl put the flour after you have shifted it.
  3. Make a hole and put the olive oil and the egg in it.
  4. With the hook begin to slowly, slowly mix these ingredients.
  5. Pour the milk, the vinegar and add salt and pepper.
  6. Continue to mix.
  7. Add the yeast and continue to mix.
  8. If you see that the dough is not coming together, add from the 3 tbsp of water, spoon by spoon until a soft dough is formed around the hook.
  9. It may not need all 3 tbsp.
  10. Let the mixer work it for about 10 minutes and then test the dough by pressing gently your finger against it.
  11. If the hole by your finger disappears in 2 to 3 seconds then the dough is ready, if not then just mix it a little bit more.
  12. Let the dough relax for an hour.
  13. In the meantime, let’s make the filling.
For the Filling
  1. Wash the spinach and drain it.
  2. In a skillet pour 3 tbsp of olive oil in medium heat.
  3. Add the onions, scallions and dill and sauté them until they become soft.
  4. Remove from fire, add the cracked wheat and the egg and mix well.
  5. In a bowl throw the raw spinach after you have squeezed the excessive water and cut it roughly with your fingers.
  6. In this pie we do not sauté the spinach; we add it raw in the pie.
  7. Add the onion mixture, the feta cheese and the salt, mix and set aside.
  8. Let’s make the phylo now.
  9. In the bench in which you will work with the dough, throw a little bit of fine flour from corn or semolina. These two ingredients make it easier to open the phylo.
  10. Divide the dough in two balls one a little bit larger than the other.
  11. Take the rolling pin and start working with the larger one, which will be placed on the bottom of the pan.
  12. If you will use a rectangular pan work by moving the rolling pin back and forth. If you use a round pan move it towards all directions.
  13. Take a rectangular pan about 25X35 cm / 10X14 in. or a round one about 32 cm / 12 in. and oil it with olive oil.
  14. Place the phyllo sheet on the pan.
  15. It should be larger than the pan and its sides must fall outside the pan.
  16. Pour the filling in.
  17. Then work with the other ball of dough.
  18. Open it to phyllo and place it on top of the filling.
  19. Cut the edges of the dough so as to just cover the filling from side to side.
  20. Turn the sides of the bottomed phyllo, which extend beyond the pan, in such a way as to cover the upper phyllo around its edges.
  21. Brush the surface of the phyllo with olive oil.
  22. Cut it in squared pieces.
  23. Finally just spray some water on the top.
  24. Bake in a preheated oven at 175° C/ 350° F on the lowest part of your oven for 50 to 60 minutes or until the two phylos become golden.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/spanakopita-with-handmade-phylo/