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Spanakopita—Spinach Pie
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Classic Mediterranean
| Pastry: | |
| 2 ½ cups | all purpose flour |
| 1 teaspoon | salt |
| 2 tablespoons | olive oil |
| 4-5 tablespoons | orange juice, freshly squeezed |
| 1 small | egg, separated |
| Spinach Filling | |
| 1 ½ pound | spinach, washed and trimmed |
| ¼ cup | olive oil |
| 1 | onion, finely chopped |
| salt | |
| black pepper | |
| 1 teaspoon | ground cumin |
| 1 | lemon, juiced |
| 3 tablespoons | chopped fresh dill |
| 2 tablespoons | sesame seeds |
To make the pastry, sift the flour and salt into a bowl. Make a well in the center and add the olive oil and orange juice. Lightly whisk the egg white, add to the flour, and work the mixture together.
With floured hands, knead the pastry for 5 minute, until it loses its stickiness and become3s pliable. Wrap it in plastic wrap and chill for 1 hour.
Put the spinach in a pan with 2 tablespoons water, cover and cook gently until wilted. Drain and, when cool enough to handle, squeeze dry.
Heat 2 tablespoons of oil over low heat and add the onion. Cook for 10 minutes, until soft. Add the spinach,seasoning, cumin, lemon juice, and dill. Cook gently for 5 minutes longer, until anu liquid has evaporated.
Preheat the oven to 350 degrees. Oil a 9 inch tart pan. Take two thirds of the pastry and put the remander back in the refrigerator. Dip your hands in a bowl of ice water. Flour a surface and roll out the pastry to fit the tart pan. Trim the edges and then fill the pie with the spinach mixture
Roll out the remaining pastry to form a crust sealing the edges with ice water. Brush the crust with the remainder of the oil and place in the oven
After 30 minutes, turn the heat down to 300 degrees. Brush with beathen egg yolk and sprinkle over the sesame seeds. Return to the oven and bake for another 30 minutes, unti the sesame seeds are toasted. Serve warm or cold.
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