Spinach Pie

Ingredients

• 1 kg fresh spinach leaves
• 4 onions
• 2 Garlic cloves
• 4 tbsp olive oil
• 2 bunches dill
• 200 g Feta Cheese
• pepper from the mill
• Salt
• 2 Eggs (size M)
• 6 tbsp milk
• 40 g Butter
• 3 yufka dough sheets (available at Turkish specialty stores)
• 2 tbsp sesame seeds

Instructions

1. 1.

   Rinse spinach leaves, remove tough stems and wash thoroughly. Drain and roughly chop. Peel and dice onions and garlic. Heat olive oil in a large pot. Sauté onions and garlic until translucent. Add spinach and cook over high heat until it wilts, cooking until liquid evaporates. Rinse dill, shake dry, and chop. Crumble feta finely. Mix dill and feta into the spinach. Season with pepper and a pinch of salt. Whisk eggs and fold in.

2. 2.

   Heat milk and butter in a pot. Spread yufka sheets apart and lightly spray with water. Cover with a damp cloth. Line a greased baking dish with one dough sheet so that it hangs over the edge. Brush with the milk-butter mixture. Cut a second dough sheet to fit the pan and place on top, brushing again. Distribute spinach filling over it. Fold excess dough inward. Cut a third dough sheet to size and lay over the spinach, pressing down at the edges. Brush with milk-butter mix and sprinkle sesame seeds. Bake in preheated oven at 200°C (gas: level 3-4, convection: 180°C) for about 35‑40 minutes.