Spinach Feta Pie

Ingredients

• 1 kg fresh spinach leaves
• 200 g spring onions (1 bunch)
• 4 tbsp olive oil
• 2 bunches dill
• 200 g sheep cheese (feta)
• Pepper (freshly ground)
• Salt
• 2 Eggs
• 125 ml milk
• 80 g Butter
• 3 sheets yufka dough

Instructions

1. 1.

   Wash the spinach, trim root ends and tough stems. Clean the spring onions, wash them and cut into small pieces.

2. 2.

   Heat 3 tbsp olive oil in a pan and sauté the onions until translucent. Add the damp spinach and cook over high heat until it wilts and liquid evaporates. Remove from heat, let the spinach cool briefly, finely chop on a board and transfer to a bowl.

3. 3.

   Chop the dill. Crumble the cheese finely and mix into the spinach. Season with pepper and salt. Beat the eggs and fold them in.

4. 4.

   Remove the yufka sheets from foil, separate them, lightly spray with water and cover with a damp cloth for about 30 minutes so they soften. Preheat the oven to 200°C. Brush the baking tin with 1 tbsp oil. Warm butter with milk in a small pot.

5. 5.

   Place the first yufka sheet in the tin, letting edges hang over. Brush the dough generously with the butter‑milk mixture.

6. 6.

   Take the second sheet and cut it in half. Lay the halves crosswise on top of the base, brushing each layer well. Let edges hang over. Press the spinach into the tin firmly.

7. 7.

   Cut the third sheet in half, cover the spinach with it, brush each layer. Fold the edges over the pastry and brush with remaining butter‑milk mixture.

8. 8.

   Score the upper layers of the pastry into 4 or 8 pieces. Bake in the oven for 35–40 minutes until golden brown, then let cool slightly. Cut the slices cleanly and serve the pie warm or cold.