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Σερραϊκή Ζύμη - Χειροποίητα φύλλα πίτας

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GreekEnglish (United Kingdom)
Home / Recipes / Homemade Spinach - Leek Pie (Lenten)
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Homemade Spinach - Leek Pie (Lenten)

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Ingredients:
6 HANDMADE PIE SHEETS 600 GR. (Ή BIOLOGICALLY) FROM SERRAIKI DOUGH
3 finely chopped leeks
500 g of fresh spinach
Or a cup of olive oil
1 bunch of chopped spring onions
1 chopped onion
Salt Pepper
Dill

For the oiling
Or cup of olive oil
Or a cup of corn oil
Ιού cup melted butter


Instructions:
Wash the spinach and leeks well. Cut them into smaller pieces. Put the oil on a medium heat and as soon as it heats up, add the spring onions, the dried onion and the chopped leeks. When they wither, add the spinach, a little salt, pepper, dill. When they wither well and all their liquids evaporate, our filling is ready.
At the same time, brush the fyllo with the oil-butter mixture that we have prepared. The leaves need good oiling because they absorb enough oil.
Grease the baking tray (42-45 cm in diameter) and spread the 3 oiled sheets, the filling in the middle and the other 3 well oiled sheets on top. If the leaves protrude from our baking tray, we can strain them in the center or create a circle around it.
Smear the top fyllo with the remaining butter-oil mixture. Cut the pie and bake for 40 minutes (depending on our oven) at 170 degrees Celsius in a preheated oven or until our pie is reddish. After removing the pie from the oven, let it "cool down" for 10 minutes and then cut where we have carved. If we want our pie to remain crisp, we must not cover it.

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