Spanakopita Nistisimi (lenten Spinach Pie)

[Guest guest]

Spanakopita Nistisimi (lenten Spinach Pie)

 

Yield: 8 servings

 

1 lb Curly endive

3 lb Fresh bulk spinach -washed, large stems removed

3 bn Large scallions, white and green chopped together

5 tb Fruity olive oil

1 lemon

1 1/2 c Finely chopped fresh dill

1 ts Salt

Freshly ground black pepper

1 tb Rice or cracked wheat

 

---------------PASTRY-------------------

 

1 1/2 c All-purpose flour

Extra flour for rolling

1 ts Sea salt

1 ts Baking powder

5 tb Olive oil (about)

1 tb Sesame seeds

 

Start by making the pastry:

 

Sift the flour with the salt and baking powder.

 

Mix in about 6 tablespoons water, a little at a time,

until the dough is gooey, but not wet.

 

Add 1 tablespoon olive oil, plus another teaspoonful, and

a little more flour, if needed, to make a cohesive mass.

 

Knead the dough for 5 to 10 minutes, until smooth and

elastic.

 

Cover it and set aside to relax for an hour or two.

 

For the filling, separate the curly endive leaves, so the

vegetable will cook in the same time.

 

Steam the spinach and endive together in a large pan, in the

water clinging to the leaves, plus just an extra 1/2 cup.

 

Turn the leaves over occasionally, so they wilt evenly.

 

When they are wilted, but not mushy, drain them in a

colander,

pressing firmly with the back of a wooden spoon to remove as

much excess liquid as possible.

 

(Reserve the liquid for use in soup, or drink with a squeeze

of lemon juice, as the Greeks do.)

 

Saute the scallions in 2 tablespoons olive oil, until

barely soft. Add a few tablespoons of water if they

stick to the pan.

 

Roughly chop the cooked spinach and curly endive and finely

grate the zest from the lemon.

 

Then toss the cooked vegetables with the scallions, parsley,

dill, lemon zest and 1 tablespoon lemon juice, salt, and

pepper, adding 3 tablespoons olive oil.

 

Set aside until you are ready to fill the pastry.

 

Choose an ovenproof earthenware or glass baking dish 2 to

2-1/2

inches deep and about 2-quart capacity and brush the inside

with oil.

 

Divide the pastry into two unequal parts, and then again

into

halves.

 

On a floured surface roll out one of the larger pieces of

pastry.

 

This should be large enough to line the dish, coming up and

over

the sides - this should make it very thin.

 

Fit it into the baking dish and brush it with olive oil.

 

Do the same with the second piece of pastry, placing it on

top

of the first, and brush again with olive oil.

 

Sprinkle the tablespoon of rice or cracked wheat over the

bottom,

to soak up excess juices, and fill with the spinach and herb

mixture.

 

Roll out the remaining two pieces of pastry, separately, to

fit

the top of the dish.

 

Place the first on top of the spinach, brush with olive oil,

then

place the second on top of that.

 

Prick the pastry with a fork in an attractive pattern and

brush

the entire top with olive oil. Sprinkle with sesame seeds.

 

Bake in an oven preheated to 350 F for 45-50 minutes, until

golden brown.

[Guest guest]

Yumm, will have to show this to my hubby when he comes home. He always makes me

spanikopita for my b-day, missed it this year so he said he would make it when

he came home. The one he makes is a little different I believe but this sounds

yumm yumm too.

 

Jenn

 

 

 

 

--- On Sat, 3/13/10, Petro B <sleek_greek wrote:

 

Petro B <sleek_greek

[veg_grp] Spanakopita Nistisimi (lenten Spinach Pie)