2 c Spinach, finely chopped,
-packed, fresh (1L)
1 c Leeks, finely chopped
-(500ml)
1/2 c Feta cheese, crumbled
-(250ml)
1/2 c Mozzarella cheese, shredded
-(250ml)
1 1/2 tb Raisins, or currants (50ml)
1 tb Fresh dill, chopped (or 1
-teaspoon dried) (25ml)
1 tb Fresh parsley, chopped
-(25ml)
1/4 ts Pepper (2ml)
1 Egg
1/2 ts Cornstarch (5ml)
4 Sheets olive oil pastry
-GLAZE-
1 Egg
1 tb Milk (15ml)
OLIVE OIL PASTRY
1 3/4 c Flour (425ml)
1 1/2 ts Salt (7ml)
1 1/2 ts Baking powder (7ml)
1/2 c Olive oil (125ml)
1/2 c Milk (125ml)
1 Egg, beaten
Canadian Living, December 1996.
Olive Oil Pastry: In bowl, sift together flour, salt and baking powder.
Whisk together milk, oil and egg; add to dry ingredients all at once. Using
fingers or mixer with dough hook, blend until liquid is absorbed and dough
has texture of earlobe, adding up to 2 tablespoon (25ml) more flour if
necessary. Transfer to bowl; cover and refrigerate for at least 30 minutes
or for up to 5 days.
Knead any oil back into dough; divide into quarters. On lightly floured
surface, flatten one of the pieces into a disk; turn to flour other side.
Roll out into 8- or 9-inch (20-23cm) circle about 1/8-inch (3mm) thick.
Pastry will shrink slightly but can be stretched by hand before baking.
Transfer to waxed paper. Repeat with remaining dough, stacking between
waxed paper.
Spinach Feta Filling: In bowl, combine spinach, leeks, feta and mozzarella
cheese, currants, dill, parsley and pepper; mix well. Beat eggs with
cornstarch; stir into spinach mixture until thoroughly mixed.
Place one of the sheets of pastry on lightly floured surface. Spoon about 1
cup (250ml) spinach mixture onto lower half; fold upper half over and pinch
edges to seal. Place on greased baking sheet. Repeat to make 4 pies. Glaze:
Beat egg with milk; brush over top of pies.
Bake in 400F (200C) oven for 20 to 22 minutes or until golden brown and
crusty.
Yields
4 Servings