Spinach – Leek Pie & Potato Pie w/ Homemade Phyllo
- 500 g spinach
- 1 large leek chopped
- 3 spring onions
- 2 tbsp chopped dill
- 1 tbsp chopped mint
- 5 tbsp fasting trahanas or rice
- olive oil
- flour or cornstarch for rolling out
- 5 pastry sheets No 4
NOTE: Spinach & leek have been sauteed in olive oil over high heat for 5 min to soften. Liquid should completely evaporate.
NOTE: We’ll roll out 5 round pastry sheets for the spinach & leek pie. Then we’ll roll out a rectangular sheet and make a swirl potato pie with it.
Saute the spring onions in olive oil over high heat for 5 min, until they start to soften. Remove from the heat and mix in spinach, leek, mint, dill and trahanas.
On a well-floured surface, roll out the first pastry sheet. The first two pastry sheets should be bigger than the pan’s diameter.
Brush a baking pan with olive oil. (pan diameter 38 – 40 cm / 14.9 – 15.7 inches) Transfer the sheet to the baking pan and arrange it nicely.
Roll out another pastry sheet with the same dimensions. Oil the first pastry sheet and cover with the second.
Brush with olive oil and pour the filling into the pan. The filling should have room temperature. Spread the filling evenly and cover with the next three pastry sheets.
Brush each sheet with olive oil before placing the next one. The last 3 pastry sheets should have the baking pan’s diameter.
Pinch the edges to seal the pie. Oil the edges. Cut into pieces but not all the way through.
Bake in a preheated oven at 180⁰C / 350⁰F for 40’. Then reduce temperature to 190⁰C / 375⁰F and keep baking for another 15’. The last 5 min switch to hot air.
Let’s see how to roll out a square / rectangular pastry sheet and make a swirl potato pie. Start with the same method. Once the pastry sheet gets a little bigger, sprinkle with flour and fold it in 4. As the rolling pin gently passes over, the pastry sheet gets bigger and takes shape. Unfold, smooth it with the rolling pin and repeat the process one more time.
Brush with olive oil and prepare the potato pie filling. Mix about two boiled & mashed potatoes with sliced olives, olive oil, fresh oregano & thyme leaves.
Divide the filling into 3 portions and make three rolls. Stretch each roll to get a little longer and swirl it. Transfer to an oiled baking pan, prick their tops and brush with olive oil.
Bake in a preheated oven at 190⁰C / 375⁰F for 45 min.