Greek Spanakotiropita with Leek Recipe

1. Make the Dough

• In a large bowl, mix 3 cups flour and 1 teaspoon salt.
• Stir in 1 tablespoon vinegar and 3 tablespoons olive oil.
• Gradually add 1 cup lukewarm water, mixing until a soft dough forms. Add more water if needed.
• Knead on a floured surface for 5-10 minutes until smooth and elastic.
• Cover with a damp cloth and let rest for 30 minutes.

2. Prepare the Spinach

• Place the chopped spinach in a colander.
• Sprinkle with 1 teaspoon salt and let sit for 15 minutes to release moisture.
• Squeeze the spinach thoroughly to remove excess water.

3. Sauté the Vegetables

• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add the chopped onion and leek, cooking until soft, about 5 minutes.
• Stir in the prepared spinach and cook for 2-3 minutes until dry.
• Remove from heat and cool slightly.

4. Prepare the Filling

• In a large bowl, combine the spinach mixture, 8 oz crumbled feta, 3 beaten eggs, and ¼ cup chopped dill.
• Season with salt and pepper to taste, noting the spinach’s prior salting.

5. Assemble the Pie

• Preheat oven to 350°F (175°C).
• Grease a 9x13-inch baking tray with olive oil.
• Divide the dough into 18 equal small pieces.

To make one layer:

• Take three small pieces of dough.
• Roll out the first piece thinly on a floured surface and brush with olive oil.
• Roll out the second piece thinly, place it on top of the first, and brush with olive oil.
• Roll out the third piece thinly, place it on top of the second, and brush with olive oil.
• Stack these three oiled pieces and roll them out together into one larger layer that fits the baking tray.

For the bottom layers:

• Place the first layer in the baking tray and brush with olive oil.
• Prepare a second layer the same way, place it on top, and brush with olive oil.
• Prepare a third layer, place it on top, and brush with olive oil.
• Spread the filling evenly over the three bottom layers.

For the top layers:

• Prepare three more layers in the same way.
• Place the first top layer over the filling and brush with olive oil.
• Place the second top layer on top and brush with olive oil.
• Place the third top layer on top and brush with olive oil.
• Lightly score the top with a knife to allow steam to escape.

6. Bake

• Bake for 45-50 minutes, until the top is golden brown and crisp.

7. Serve

• Cool for 10 minutes, then cut into squares.
• Enjoy warm or at room temperature.

Notes

• Dough Layers: Each layer is made by stacking three thin, oiled pieces and rolling them into one sheet, creating a flaky texture.
• Olive Oil: Use about 2-3 tablespoons for brushing, depending on preference.
• Filling: Adjust seasoning carefully due to the salted spinach.