Spinach and feta pie
Instructions:
- Filling:
- 2 tbsp extra-virgin olive oil;
- 1 sweet onion, chopped;
- 5 green onions, chopped;
- 3 pkg (each 10 oz) fresh spinach;
- 11⁄2 cups crumbled feta cheese;
- 3⁄4 cup shredded mozzarella cheese;
- 2 eggs;
- 1⁄2 cup each chopped fresh mint, dill and parsley;
- 1 1⁄2 tsp each salt and pepper;
- pinch ground cloves.
- 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 oil over medium heat; cook sweet and green onions, stirring, until softened, about 2 minutes. Transfer to large bowl.
- Trim and rinse spinach; shake off water. In large pot, cover and cook spinach over medium-high heat, in batches and with just the water clinging to leaves, just 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 floured surface, roll out pastry to 16-inch circle. Loosely roll around rolling pin; unroll onto 9-inch castiron skillet or baking dish, letting pastry hang over edge. Mound filling in centre; lift pastry up over filling, letting pastry fall naturally into folds and leaving 5-inch opening in centre. (Make-ahead: cover and refrigerate for up to 4 hours.)
- Bake in bottom third of 375°F 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 oven for 30 minutes.)
- Transfer to cutting board or serving plate, if desired. Let stand for 10 minutes. Cut into wedges.