This vegetarian filo pie is filled with the incredibly healthy nettle and spinach or chards – any decent green or a mixture can work well, too. We’ve used home-made filo because it’s just really different to the commercial stuff and makes a -rustic- difference!
Serves: 8-10 pieces Prep. time: 60′ Cooks in: 60′ Ready in: 2h
For the filo:
4 water glasses all purpose flour
½ water glass extra-virgin olive oil + 3-4 tbsp for brushing filo sheets
½ water glass white wine
1 glass of water
1 egg, beaten
½ tsp salt
For the filling:
500 g nettles, washed, drained, chopped
500 g spinach or chards, washed, drained, chopped
1 cup dill, finely chopped
2 leeks (only white part), finely chopped
4 tbsp extra-virgin olive oil
Filo: In a large bowl sift flour, make a hole in the middle and add beaten egg, salt, water, wine and oil. Mix with a spoon or hands until incorporated. Then knead until you get a nice, smooth, elastic dough. Wrap in plastic wrap and keep in the fridge.
Filling: Put spinach, chards and dill in a large colander and season with two pinches of salt
Rub with your hands and squeeze greens dry. Transfer in a bowl and mix with leeks. Season with pepper and toss.
Preheat oven to 180C/fan. Divide dough in 6 pieces. On a clean, floured surface roll out 6 filo sheets using a rolling pin. Each sheet should be thin and larger than the bottom of a medium tin. Line the bottom and the sides of the tin with the first three filos, brushing each one with oil as you go (the edges will overhang). Spread out the filling evenly and fold up the edge of the sheets so that they partially cover the filling. Brush the pastry edge with a little water and oil to moisten. Lay the remaining filo sheets, brushing with oil as you go. You can use a knife or kitchen shears to trim the overhang. Press to seal the filo sheets and brush with oil. Score pie with a knife. Drizzle with 2 tbsp water and bake in the oven for 1 hour until nicely colored and crispy. Serve warm.
Και η συνταγή στα ελληνικά: Πίτα με τσουκνίδες