| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | 4 | Servings | |
INGREDIENTS
| 2 | c | Spinach, finely chopped, packed, fresh (1L) |
| 1 | c | Leeks, finely chopped (500ml) |
| 1/2 | c | Feta cheese, crumbled (250ml) |
| 1/2 | c | Mozzarella cheese, shredded (250ml) |
| 1 1/2 | tb | Raisins, or currants (50ml) |
| 1 | tb | Fresh dill, chopped (or 1 teaspoon dried) (25ml) |
| 1 | tb | Fresh parsley, chopped (25ml) |
| 1/4 | ts | Pepper (2ml) |
| 1 | Egg | |
| 1/2 | ts | Cornstarch (5ml) |
| 4 | Sheets olive oil pastry | |
| 1 | Egg | |
| 1 | tb | Milk (15ml) |
| 1 3/4 | c | Flour (425ml) |
| 1 1/2 | ts | Salt (7ml) |
| 1 1/2 | ts | Baking powder (7ml) |
| 1/2 | c | Olive oil (125ml) |
| 1/2 | c | Milk (125ml) |
| 1 | Egg, beaten |
INSTRUCTIONS
GLAZE OLIVE OIL PASTRY Canadian Living, December 1996. Olive Oil Pastry: In bowl, sift together flour, salt and baking powder. Whisk together milk, oil and egg; add to dry ingredients all at once. Using fingers or mixer with dough hook, blend until liquid is absorbed and dough has texture of earlobe, adding up to 2 tablespoon (25ml) more flour if necessary. Transfer to bowl; cover and refrigerate for at least 30 minutes or for up to 5 days. Knead any oil back into dough; divide into quarters. On lightly floured surface, flatten one of the pieces into a disk; turn to flour other side. Roll out into 8- or 9-inch (20-23cm) circle about 1/8-inch (3mm) thick. Pastry will shrink slightly but can be stretched by hand before baking. Transfer to waxed paper. Repeat with remaining dough, stacking between waxed paper. Spinach Feta Filling: In bowl, combine spinach, leeks, feta and mozzarella cheese, currants, dill, parsley and pepper; mix well. Beat eggs with cornstarch; stir into spinach mixture until thoroughly mixed. Place one of the sheets of pastry on lightly floured surface. Spoon about 1 cup (250ml) spinach mixture onto lower half; fold upper half over and pinch edges to seal. Place on greased baking sheet. Repeat to make 4 pies. Glaze: Beat egg with milk; brush over top of pies. Bake in 400F (200C) oven for 20 to 22 minutes or until golden brown and crusty. Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <[email protected]> on 15 Jan 97.
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