Ingredients
For the dough
- 1 kg flour
- 40 ml vinegar
- 100 ml olive oil
- 1 pinch of salt
- water
For the filling
- 1.5 kg fresh spinach
- 300 gr leeks
- 2 bunches of dill
- 300 gr spring onions
- 2 onions, medium size
- 8o ml white wine
- 400 gr feta cheese, crumbled
- 2 medium-sized eggs, beaten
- freshly ground pepper
- olive oil for frying
For the sauce
- 500 gr feta cheese
- 300 ml heavy cream (35%)
- freshly ground pepper
For the salad
- 400 gr cherry tomatoes
- 1 bunch of basil, chopped
- freshly ground pepper
- 200 ml olive oil
PREPARATION
The dough
Mix all the ingredients together until well combined. Set aside in the fridge to rest for at least 1 hour.
The filing
Chop the onions and the leeks and sauté them in olive oil until soft and lightly browned. Add the spinach, cook until wilted, then douse in white wine. Add dill, mix well and remove from heat. Once the mixture cools, add the eggs, the feta cheese and the pepper. Roll out a thin sheet of phyllo dough, approx. 0.5cm thick, and use a round pastry cutter of 10cm in diameter. Spoon a tablespoon of the filling into the centre and fold the phyllo to form a half-moon shape. Strongly press the edges with a fork, to seal them. Fry in high heat with plenty of olive oil until both sides turn golden. Place onto absorbent kitchen paper and pat dry to remove the excess oil.
The sauce
Heat the heavy cream, then add the feta cheese and mix well.
The salad
Combine the cherry tomatoes with the chopped basil and the olive oil, and season with freshly ground pepper.
TO SERVE
Place the salad on the bottom and top it with the spinach & cheese pies. Sprinkle with two tablespoons of feta sauce.
