The year that I spent in my huband's Greek village years ago taught me many
great cooking lessons. My most difficult and most treasured one was
how to make filo dough. After many trials and errors I finally
mastered it, since then I rarely buy the manufactured one. Lately
I've been trying to stay away from wheat so I decided to try it out
with spelt flour. I was very pleased with the results.
SPANAKOTIROPITA ( Greek Spinach and Cheese Pie)
Filo:
4-4 1/2 cups organic spelt or wheat flour
1 tsp sea salt
1 1/2- 1 3/4 cup warm water
1/4 cup extra virgin olive oil
2 tbsp cider vinegar or lemon juice
Make a well in the centre of the flour, add the remaining ingredients
and combine. Let sit for at least 1 hour, then separate into 4
equal balls cover while you prepare the filling.
Filling:
1 bunch of organic swiss chard
2 bunches of organic spinach
2 large organic leeks
1/2 cup fresh dill chopped
8 oz feta cheese crumbled
1 /4 cup extra virgin olive oil
sea salt to taste ( if your cheese is salty you may not need it)
Chop the vegetables and wilt in a large pan. Squeeze out as much
liquid as possible set aside to cool. Add the dill, feta, olive oil
and sea salt, and combine.
Roll out one of the filo balls as you would a struedel dough, very,
very thin. Place in the pan spray with e v oil then cover it with a
cloth while you roll out the other one. Place the 2nd filo on top,
fill with spinach, cheese mixture, using the overhanging filo, cover
the filling. Repeat with the remaining 2 balls of filo. Tuck in the
edges, brush more e v oil on top and score. Do not cut right through.
Bake in a pre heated 375 oven for about 1 hour or until golden. When
done you can cool slightly and the cut through to the bottom. Enjoy!
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