Spanakopita

Ingredients

• 1 kg spinach leaves
• 1 bunch spring onions
• 4 tbsp olive oil
• 2 bunch dill (chopped)
• 200 g Feta Cheese
• Salt
• Pepper (freshly ground)
• 2 Eggs
• 0.125 l milk
• 60 g Butter
• 3 yufka pastry sheets

Instructions

1. 1.

   Wash the spinach, remove tough stems and drain well.

2. 2.

   Wash, trim, and slice the spring onions. Sauté in 3 tbsp oil, add spinach and stir until liquid evaporates. Let cool, then finely chop. Mix dill and crumbled feta into the spinach, season with salt and pepper, and fold in whisked eggs.

3. 3.

   Separate the pastry sheets, spritz with water, cover with a damp cloth and let soften for about 20 minutes.

4. 4.

   Preheat oven to 180°C fan and grease a fire‑proof dish (≈28 cm diameter) with 1 tbsp oil.

5. 5.

   Warm butter with milk.

6. 6.

   Place the first pastry sheet in the dish, letting edges hang over. Brush with the butter‑milk mixture. Cut the second sheet into halves and lay them crosswise, again leaving edges hanging. Brush again and spoon in the spinach filling. Smooth out. Fold the last pastry sheet in half to cover the pie. Brush with the mixture and fold the hanging edges over the top. Brush once more and cut a lattice pattern on the dough. Bake for about 40 minutes until golden brown. Remove and serve warm or cold.