Open-Top Spinach Pie With Olives & Sesame
Updated: Aug 8, 2019
This one requires a little work but boy, is it worth it in the end! You can make it completely vegan too!
½ pack Pilaros phyllo (strudel pastry)
1 ½ kg spinach
200 g Pilaros or Irini Kalamata olives
4 tablespoons sesame
200 g Nafsika's Garden feta style cheese
4 spring onions
1 small bunch fresh dill
5 tablespoons rice
*4 egg alternative (Bob's Red Mill egg replacers)
1 cup Solon or Irini olive oil
Salt, freshly ground pepper
Rinse the spinach, chop it up and boil it in salty water. Drain and wring it out thoroughly. Heat the oil in a non-stick pan and add the finely chopped leeks and spring onions. When dried out, add the spinach and brown it lightly. Remove the stones from the olives and add them to the pan. Add the finely chopped dill and the feta cheese. Remove from the heat and add salt and pepper.
Add the frumenty, the egg replacer, and stir. Lay the pastry sheets on a greased baking tray after brushing them with olive oil. Cut the pastry overhanging around the tray’s rim and pour the filling mix in. Level the surface and sprinkle the sesame on. Bake in a 170° C oven for approximately 1 hour.