Spinach and Feta Pie

Spinach Feta Pie 150 Do Not Use Author: Canadian Living Credits: Spinach Feta Pie 150 Do Not Use

The key to this rustic vegetarian pie filled with classic Greek flavours is the pastry: it's made with extra-virgin olive oil. You can make the pie up to five days ahead and serve it warm or at room temperature.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup milk
  • 1 egg
Filling:
  • 2 tablespoons extra-virgin olive oil
  • 1 sweet onion chopped
  • 5 green onions chopped
  • 3 bags (eah 10 oz/284 g) fresh spinach trimmed
  • 1 1/2 cup crumbled feta cheese
  • 3/4 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup chopped mint
  • 1/2 cup chopped dill
  • 1/2 cup chopped parsley
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 1 pinch ground cloves

Method

In large bowl, whisk together flour, salt and baking powder. In separate bowl, whisk together oil, milk and egg; pour over dry ingredients. Using wooden spoon, stir to form fairly smooth dough. Turn out onto lightly floured surface; knead until smooth, about 2 minutes. Press into disc; wrap with plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 5 days.)

Filling: Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook sweet and green onions, stirring, until softened, about 2 minutes. Transfer to large bowl.

In batches, place spinach in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press to remove moisture. Add to onions along with feta and mozzarella cheeses, eggs, mint, dill, parsley, salt, pepper and cloves; mix well.

On lightly floured surface, roll out dough to 16-inch (40 cm) circle. Loosely roll around rolling pin; unroll onto 9-inch (23 cm) cast-iron skillet or baking dish, letting dough hang over edge. Mound filling in centre; lift pastry up over filling, letting pastry fall naturally into folds and leaving 5-inch (12 cm) opening in centre. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is steaming, about 45 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 30 minutes.)

Transfer to cutting board or serving plate if desired. Let stand for 10 minutes. Cut into wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1152 mg
  • Protein 15 g
  • Calories 402.0
  • Total fat 23 g
  • Cholesterol 101 mg
  • Saturated fat 8 g
  • Total carbohydrate 37 g

%RDI

  • Iron 42.0
  • Fibre 0.0
  • Folate 95.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 34.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 94.0
  • Vitamin C 113.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Feta Pie

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