Spinach Pie with Olive Oil Pastry
INGREDIENTS
- 800 gr. Zimoto
- 200 gr. Type 70% Strong
- 20 gr. salt
- 120 gr. vegetable oil
- 500 gr. ice water
For the filling
- 300 gr. finely-chopped leak
- 400 gr. spinach
- 200 gr. spring onions
- 50 gr. fennel
- 50 gr. dill
- salt, pepper, a pinch of curry, olive oil
INSTRUCTIONS
Mix all the ingredients together in the mixing bowl on the 1st speed for 5-7 minutes and then place dough in a bag for 30 minutes.
Roll out very thin sheet.
Grease the baking pan and place 4 sheets with plenty of oil in between. Add the filling and then place another 4 sheet, with plenty of oil in between.
Cut into pieces and cover baking pan with plastic wrap.
Place cheese pie in the refrigerator for 12 hours.
Sprinkle water over baking pan and bake at 200°C for 50 minutes.
Baking Flour
Spinach Pie with Olive Oil Pastry
INGREDIENTS
- 800 gr. Zimoto
- 200 gr. Type 70% Strong
- 20 gr. salt
- 120 gr. vegetable oil
- 500 gr. ice water
For the filling
- 300 gr. finely-chopped leak
- 400 gr. spinach
- 200 gr. spring onions
- 50 gr. fennel
- 50 gr. dill
- salt, pepper, a pinch of curry, olive oil
INSTRUCTIONS
Mix all the ingredients together in the mixing bowl on the 1st speed for 5-7 minutes and then place dough in a bag for 30 minutes.
Roll out very thin sheet.
Grease the baking pan and place 4 sheets with plenty of oil in between. Add the filling and then place another 4 sheet, with plenty of oil in between.
Cut into pieces and cover baking pan with plastic wrap.
Place cheese pie in the refrigerator for 12 hours.
Sprinkle water over baking pan and bake at 200°C for 50 minutes.