Spinach Feta Pie In Olive Oil Crust (spanakopita)
| 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 | T | Raisins, or currants 50ml |
| 1 | T | Fresh dill, chopped or 1 |
| teaspoon dried 25ml | ||
| 1 | T | Fresh parsley, chopped |
| 25ml | ||
| 1/4 | t | Pepper, 2ml |
| 1 | Egg | |
| 1/2 | t | Cornstarch, 5ml |
| 4 | Sheets olive oil pastry | |
| 1 | Egg | |
| 1 | T | Milk, 15ml |
| 1 3/4 | c | Flour, 425ml |
| 1 1/2 | t | Salt, 7ml |
| 1 1/2 | t | Baking powder, 7ml |
| 1/2 | c | Olive oil, 125ml |
| 1/2 | c | Milk, 125ml |
| 1 | Egg, beaten | |
| minutes or for up to 5 days. |
INSTRUCTIONS
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 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 <75402.3465@compuserve.com> on 15 Jan 97.
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Nutrition (calculated from recipe ingredients)
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Calories: 618
Calories From Fat: 341
Total Fat: 38.5g
Cholesterol: 169.5mg
Sodium: 1444mg
Potassium: 257.3mg
Carbohydrates: 49.4g
Fiber: 2.1g
Sugar: 3.9g
Protein: 18.7g