Spinach Pie with Anthotyro Cheese
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Recipe-Ingrediants
An aromatic, flavorful, and delightful pie for our loved ones... This pie reflects the spirit of Greece: fresh, flavorful, and filled with love for good cuisine. Invite tradition to your table and let the flavors transport you to endless fields and hospitable gatherings.
This is the story behind our pie, a story brimming with flavor, dedication, and heritage.
Ingredients
1 package phyllo pastry
½ kilogram spinach
1 bunch wild greens
1 bunch dill
1 bunch fennel
1 bunch fresh spring onion
½ cup anthotyro cheese
200 grams hard feta cheese
3 eggs
Pepper - sesame oil - nutmeg
Directions
We meticulously wash our greens. We thoroughly dry them to eliminate excess moisture. We chop them coarsely and salt them in a bowl. We mix them well and wait for about half an hour for them to wilt.
In a bowl, we combine our greens with anthotyro cheese and eggs, stirring well.
In a baking dish (I used a 40 cm diameter dish), we generously oil and layer 2 sheets of phyllo pastry, overlapping them on three sides to form a circle (thus, using 6 sheets for the bottom).
We spread the filling and then place coarsely chopped feta cheese on top.
We fold the sheets over and seal the pie with additional phyllo layers.
We oil it and score the top.
Bake for 45 minutes at 180 degrees Celsius (350 degrees Fahrenheit).
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