Greek spinach pies are delicious and are made with filo pastry, tissue-thin sheets that make for flaky results! Here we use puff pastry and leave it open! It is as savory as the classic spanakopita!
Serves: 6 Preparation: 10′ Cooks in: 50′ Ready in: 60′
1 sheet puff pastry
1 kg baby spinach leaves
3/4 cup glace rice
½ cup extra-virgin olive oil
2 leeks, finely chopped
1 medium onion, finely chopped
5 spring onions, finely chopped
1/3 cup dill finely chopped
1 cup hot water
1 tomato, diced
3-4 tbsp fresh lemon juice
1 egg yolk, beaten
6 small mozzarella balls
Heat oil in a pan in medium heat and cook onion and leek until softened. Add spinach leaves and stir for a minute or so until wilted.
Add water and rice. season with salt and pepper and simmer for 10 minutes. Stir in dill and tomato.
Live base and sides of a round tart tin with the puff pastry. Leave excess pastry overhanging. Brush dough with egg yolk. Transfer spinach mix, add mozzarella balls and bring in overhanging pastry.
Brush dough with remaining yolk or milk. Bake in a preheated oven at 180°C/fan for 30 minutes, until pastry gets a nice color. Serve warm, sprinkling with lemon juice and extra dill.
Και η ελληνική συνταγή: Τάρτα με σπανάκι και ρύζι