Spanakopita with Homemade Pastry

Instructions

1. 1

   Set aside 5 g of the 65 g of flour for rolling. Mix the remaining 60 g with 35 ml of water, 2 g of the 12 g of oil and 0.3 g of salt. Knead for 7 minutes, until you have a supple dough. Cover and let rest for 30 minutes.

2. 2

   While it rests, wash, drain thoroughly and weigh the 220 g of raw spinach; chop it roughly. Slice the 40 g of onion. Heat 3 g of oil in a skillet and soften the onion for 3 minutes, then add the spinach and cook for 7 minutes over medium heat, stirring, until the visible liquid has evaporated.

3. 3

   Spread the filling on a plate and let it cool for 10 minutes, still during the dough's rest. Crumble the 55 g of sheep and goat milk feta; beat an egg and weigh 25 g. Mix them into the warm filling with the chopped dill, the 10 g of lemon juice, the pepper and the remaining 0.2 g of salt. Preheat the oven to 190 °C (375 °F), conventional.

4. 4

   Divide the dough into four balls. Spread the 5 g of reserved flour over the surface and rolling pin, without adding more. Roll each ball into a disk about 20 cm across, then gently stretch the edges with your fingers. The sheets should be very thin, about 0.5 to 0.7 mm, almost translucent at the edges; gather any flour left on the disks.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.