Spanakopita Nistisimi (Lenten Spinach Pie)

[Guest guest]

cheeseless version..i havent made but mil does...i just have to have

my cheese lol

warm regards

niccii

 

@@@@@ Spanakopita Nistisimi (Lenten Spinach Pie)

 

appetizers, main dish

 

1 lb curly endive

3 lb fresh bulk spinach washed, large st; ems removed

3 bunch large scallions white and green ch; opped together

5 tablespoon fruity olive oil

1 lemon

1 1/2 cup finely chopped fresh dill

1 teaspoon salt

1 freshly ground black pepper

1 tablespoon rice or cracked wheat

----PASTRY----

1 1/2 cup all-purpose flour

1 extra flour for rolling

1 teaspoon sea salt

1 teaspoon baking powder

5 tablespoon olive oil (about)

1 tablespoon 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.

 

Source: Recipes from a Greek Island - by Susie Jacobs

ISBN: 0-671-74531-X

 

Typed for you by Karen Mintzias

 

Yield: 8 servings