Spinach Pie

Dough:

• Sift the flour into a bowl, add in the diced butter, and crumble until you get a sandy dough. Add the whisked egg, salt and water gradually, mixing until smooth.

  You should have a soft but not sticky dough. Add more water or flour if necessary. Leave the dough to chill for at least half an hour.

Filling:

• In the meantime, start on the filling. If you have frozen spinach, leave it to defrost and that’s it.
• If you have fresh spinach, wash in a least 3 changes of water. Blanch it in boiling salted water for 5 minutes, drained it and leave to cool. Chop finely.
• Peel and grate the carrot on a small grater and finely chop the onion. Wash and finely chop the dill and add it to the carrot and onion. Finely slice or mince the garlic.
• Whisk the eggs and the egg white with a fork, add salt and sour cream, and continue whisking until it becomes a uniform mixture.

  Incorporate the feta and the grated cheddar. Finally, add the spinach and the vegetables and mix well. Add salt and pepper to taste.
• Note that I didn’t fry/broil anything. I want it easier on the stomach, and less work 🙂
• These quantities make two small pies in 18 cm (7 inches) diameter pans. But if you want to make one, baked it in a normal tart pan.
• Take the dough out of the fridge and divide it into two parts, one slightly larger portion being the base. Roll it out into a circle larger than the size of the tray so there is enough dough to cover the edges.

  Slide the dough over the pan, gently press it down, and pierce in places with a fork. Then pour in the filling. Straighten the edges, gently bringing them over to cover the filling.
• Roll the remaining dough into a sheet and cut into thin strips. Lay them over the filling. Brush the top of the pie with egg yolk thinned with a spoonful of milk to make it easier to brush on. Bake in a preheated oven at 180 °C (356 °F) for 40-45 minutes.
• Once ready, wait for it to cool down a bit. This is difficult, especially with that fantastic aroma filling the house…

Enjoy!