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🎬 CHAPTERING
00:00 Intro
00:06 The Ingredients
00:25 The Phyllo dough
00:53 The Filling
01:29 The Phyllo Sheets
02:43 The Assemble
04:00The Result
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Phyllo :
Plain Flour 500gr (3 Cups + 2 Tbsp)
Water 360gr (1.5 Cups)
Wine Vinegar 20gr (1.5 Tbsp)
Olive Oil 50gr (¼ Cup)
Fine Salt 10gr (½ Tbsp)
Cornstarch
Filling:
Spinach 1kg (35oz)
Spring Onions 100gr (3.5oz)
Onion X1
Leek X 1
Parsley 90gr (3oz)
Dill 90gr (3oz)
Mint 90gr (3oz)
Feta Cheese 400gr (16oz)
Eggs X 3
Salt
Pepper
Place the flour in a mixing bowl. Add the olive oil, salt, wine vinegar and warm water. Mix until dough just comes together for 1 min. Knead until dough is supple and elastic. Transfer the dough ball to a lightly floured work surface and knead it about 1 more minute. Wrap dough ball in plastic wrap and let rest at room temperature, 1 hours.
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Add the chopped onion, leeks, the spring onions till they are tendered. Add the spinach cook it for 5-6 min, mix everything together. Then add the chopped fresh herbs (dill, mint and parsley). Turn off the heat. Add the crumbled feta cheese, combine everything well together. Taste for seasoning. Add the eggs and mix well. Put the mixture for few minutes in a strainer and leave it on the side.
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Divide dough into 6-8 portions using a kitchen scale; roll each portion into a ball. Dust them with cornstarch and cover with plastic wrap to prevent dough balls from drying out while you begin to roll them out. Work in batches of 3 or 4.
Dust a work surface and the first dough ball with the cornstarch. Flatten out the dough ball and roll out into a circle, about 10-15 cm diameter. Dust again with cornstarch. Set circle to one side. Roll out 2-3 more dough balls to about the same diameter and stack them on the first one, dusting each layer with more of the cornstarch to keep them from sticking together.
When you have 3-4 circles, roll out the stack to a larger circle about double in size, turning as you go to maintain a round shape. Separate each layer and lay out the circles. Re-apply more cornstarch where needed and re-stack them. Roll again until the 3-layer stack is paper thin, about 30-35 cm in diameter.
Oil the tray and spread the first sheet so that it touches all points, the bottom and the walls of the tray, making sure it protrudes from its surface. Drizzle oil on top, place two more phyllo sheets on top in the same way, drizzling them with oil one by one.
On the surface of the third sheet, spread the filling evenly.
I had one extra sheet, so I used it in the middle to support my filling and absorb the extra moisture. Spread 3 sheets on top, one on top of the other, drizzling with oil as previously, one by one. With the knife cut the phyllo if it is too much on the sides, and roll them all 6 sheets together to create a “crown” on the edge of the tray.
Using a knife, carve the pie and drizzle it with olive oil.
Bake in a preheated oven at 180 ° C until it gets a nice and golden color, for about 60-80 minutes.
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