Spinach and Feta Pie

By The Canadian Living Test Kitchen

538 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	402402 cal
pro	15 g15g pro
total fat	23 g23g total fat
sat. fat	8 g8g sat. fat
carb	37 g37g carb
fibre	6 g6g fibre
chol	101 mg101mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	3434 calcium
iron	4242 iron
vit A	9494 vit A
vit C	113113 vit C
folate	9595 folate

More great recipes from this menu:

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.

Ingredients

1-3/4 cups all-purpose flour 1-3/4 1-3/4cups cupsall-purpose flour
1 tsp salt 1 1tsp tspsalt
1 tsp baking powder 1 1tsp tspbaking powder
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
1/3 cup milk 1/3 1/3cup cupmilk
1 egg 1 1eggeggs
Filling:
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 sweet onion , chopped1 1sweet onionsweet onions, chopped
5 green onions , chopped5 5green oniongreen onions, chopped
3 3bags (eah 10 oz/284 g) bags (eah 10 oz/284 g)fresh spinach, trimmed
1-1/2 cups crumbled feta cheese 1-1/2 1-1/2cups cupscrumbled feta cheese
3/4 cup shredded mozzarella cheese 3/4 3/4cup cupshredded mozzarella cheese
2 eggs 2 2eggeggs
1/2 cup chopped mint 1/2 1/2cup cupchopped mint
1/2 cup chopped dill 1/2 1/2cup cupchopped dill
1/2 cup chopped parsley 1/2 1/2cup cupchopped parsley
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
1-1/2 tsp pepper 1-1/2 1-1/2tsp tsppepper
1 pinch ground cloves 1 1pinch pinchground cloves

Preparation

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.

Source : Canadian Living Magazine: November 2002