Name: Spinach and Cheese Pie (Spanakotyropita)
Yield: Serves 8
Cuisine: Greek
Ingredients: 3 tablespoons chopped fresh thyme or oregano, or 2 teaspoons dried; 1 teaspoon sea salt; 1 cup (240 ml) olive oil, or as needed; 2 cups (240 g) crumbled feta; 1 cup (120 g) aged cheddar or a mixture of aged and smoked cheddar; ½ teaspoon freshly ground black pepper; 2 eggs, beaten lightly; ½ cup (30 g) chopped fresh mint leaves; 10 cups (about 1 kg) packed shredded spinach leaves (not baby spinach), trimmed; you will need about 1½ pounds (680 g) spinach; 3 tablespoons fine bulgur or dried whole-wheat bread crumbs; 1 cup (60 g) finely chopped fresh dill; 1½ cups (90 g) finely chopped fresh parsley; 1 cup (120 g) finely chopped scallions, white plus most of the green parts; 1 cup (120 g) finely chopped shallots; Cornstarch, for rolling; 2 tablespoons vinegar, preferably white wine; 1 teaspoon salt; ⅓ cup (80 ml) olive oil, plus more for brushing; 4 cups (500 g) all-purpose or bread flour

Preparation info

Serves
8

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

This is my version of the traditional “green” pie made with raw chopped spinach or other leafy greens, herbs, and onions. Spinach leaves are perfect, but any combination of spinach, chard, dandelion greens, arugula, and mesclun will be delicious. The chopped greens are rubbed with salt and olive oil to wilt; they are always complemented by feta. In my version I like to go beyond feta alone and add a mixture of more pungent cheeses that enhance the flavor of the pie. The fragrant filling coo