@Pouki 24 October 2021

Hello again noiser friends! As I promised, I'm back with the recipe for my spinach pie: We're gonna need: olive oil 1 bunch of chopped fresh onions 1 kg spinach (clean) 1 bunch of chopped dill Phyllo pastry 6 leaves approximately (around 450 Grams) 2 medium chopped leeks 500 g feta cheese, crumble pepper and salt Method: Place a nonstick pan over medium to high heat. Add a little olive oil the chopped leeks and spring onions. Sauté until they soften. Tear up the spinach with your hands and add to the pan. Sauté until it softens and all of the liquid evaporates. Transfer to a bowl. Add the dill, feta cheese, salt and freshly ground pepper. Stir and your filling is ready! Preheat oven to 165-1900C Brush a 30 cm round baking pan with olive oil. Lay the first 4 pieces of phyllo nicely on to the bottom of the pan. Drizzle with olive oil. Do not brush the phyllo so that they don’t stick to one another and air pockets can be created in between them. This makes the phyllo crunchier! You will need about 200 ml of olive oil for all of the phyllo. Make sure you lay the phyllo along the sides of the baking pan first and then fill in the gaps with more of the pieces of phyllo. This helps give more texture. Add the filling, spreading it evenly all over the phyllo base. Cover filling with another 2 sheets of phyllo dough, repeating the exact same process as before. Gently lay it out over the pie, turn the edges over with your fingers and gently tuck them in all the way around. Score the surface with a sharp knife and drizzle with the remaining olive oil. Bake for 45-60 minutes, in 165-1700C or until golden and crunchy. When ready, remove from oven. Bon appetit, or as we say "KALI OREXI"!!! If some of you try and cook it, please let me know how you find it! :)