Spinach or Leek Pie

These are my heavy versions of the pie dough. I look forward to Nick adding the lighter version made with oil. You can also use phyllo sheets brushed with butter or oil instead of making the dough.

DOUGH:

3 c flour
1 teaspoon salt
1 and 1/2 cups warm (not hot) water
• Mix well, knead on floured board until smooth. let rest fifteen minutes.

• Melt 3 sticks butter and a couple of tablespoons of oil (more oil and less butter if you prefer)
• Roll out one half of dough to size of cookie sheet, spread with melted butter, fold in one third, spread with butter, fold in other third, more butter, fold up half, more butter, fold over last half --NO BUTTER on top layer. Do same with other piece of dough. Put on dish, cover with plastic, chill for 20 minutes.


FILLING:

FOR SPINACH PIE

2 bags frozen spinach OR use fresh if preferred
1 onion
8 ounces feta cheese
1/2 cup milk
2 tablespoons melted butter
paprika and pepper to taste (no salt, cheese is salty)
4 eggs

• Cook two bags of frozen spinach and one chopped onion (or use fresh) until soft about 10 to 15 minutes, drain well by pushing down on spinach as it sits in drainer ( I use a potato masher or slotted spoon to push). Cool.

• Add feta cheese crumbled,milk, melted butter, paprika and some pepper. Add eggs and mix well (make sure the mixture is not too hot before you add the eggs, the milk and cheese usually cool it down).



FOR SCALLION OR LEEK PIE

2 bunches of green onions (scallions)
OR
1 large bunch of leeks
3 tablespoons butter
3 ounces cream cheese
1 pound ricotta cheese
salt, pepper, paprika to taste
4 eggs

• Chop two bunches of green onions (scallions) OR one large bunch of leeks into small pieces. Cut up to where dark green starts and discard the dark green. 

•Sauté until golden in three tablespoons of butter. 

•Add 3 ounces of cream cheese, mix well. 

• Add 1 pound of ricotta cheese and salt, pepper and paprika to taste and 4 eggs. Mix well.



ASSEMBLY:

• Butter bottom of cookie sheet (a roast pan is better because it has high sides so butter won't drip) If using cookie sheet put heavy duty foil under and up sides so butter won't drip out -- it will smoke and smell bad and set off the smoke detector if it gets on oven.

• Roll out one of the pieces of dough to fit. spread filling. Roll and add top dough, brush with butter, pierce with fork in several places.

• Bake at 375 degrees for 40 to 50 minutes or so until the crust is golden on top. Start checking around 35 to 40 minutes depending on oven.

• Cut into 12 to 16 pieces.