. Defrost the spinach and put it in a sieve
. Knead the dough:
• dissolve salt and sugar in water
• pour water into flour
• add oil and vinegar
• knead soft dough
. Wrap the dough in cling film and leave for 20-30 minutes
. Prepare the filling:
• chop the onion and fry it in oil until golden brown
• add thawed spinach to the onion – fry for 1-2 minutes
• transfer the contents of the pan to a bowl
• add pieces of feta – mix
• add lemon zest, salt/pepper and egg – stir
. Prepare the form (size 19 by 28 centimeters, height 6 centimeters): grease with olive oil
. Turn the dough out onto a floured surface and divide into 7 portions (6 equal and 1 twice as many)
. Round the same parts of the dough, cover with cling film and set aside for the time being.
. Form spanakopita:
• roll out the largest piece of dough into the thinnest layer possible
• put the rolled out dough into the form so that its edges hang down on the sides of the form
• grease the dough in the mold with olive oil
• Alternately roll out 3 of the remaining pieces of dough thinly and lay them on the bottom of the mold, forming folds and greasing with olive oil – do not lubricate the last layer with oil
• put all the filling into the form on the layers of dough – smooth
• alternately roll out two more pieces of dough thinly and also put on top of the filling, brushing with olive oil
• wrap the hanging edges of the first layer of dough inside the mold – brush with oil
• thinly roll out the last piece of dough and lay it on top of the pie, forming beautiful folds – brush with butter
. Bake the cake in an oven preheated to 180-190 degrees for 45-60 minutes
. Cut the hot cake into portions and drizzle with olive oil.
. Can be served both hot and cold

View full recipe with ingredients


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