Recipe ingredients
- 1 cup EXTRA VIRGIN OLIVE OIL
- 11/2 cup milk
- 1 cup sesame for sprinkling
- 2 eggs
- 1 egg yolk to spread on top
- 700gr soft white flour
- 1 teaspoon salt
- 2 eggs
- 3 tablespoons EXTRA VIRGIN OLIVE OIL
- 2 tablespoons spearmint, finely chopped
- 2 tablespoons spearmint, finely chopped
- 1 bunch parsley
- 8 spring onions, only the green part
- 2 cups sour mizìthra cheese
- Salt and pepper
Preparation
Place the eggs, olive oil, milk, salt and two cups of flour in a bowl. Work the mixture by gradually adding the equivalent amount of flour and knead into a dough. Check its density by hand and knead on a floured surface for 4-5 minutes. Cover with a linen cloth and let it rest, until you prepare the stuffing.
Combine the finely chopped spinach and parsley in a big bowl. Dip your hands in plenty of salt and rub the spinach and parsley, until they shrivel up and acquire a vivid, deep green colour. Mix them with the finely chopped onions, spearmint, pepper and sour mizithra cheese.
Divide the dough in half. Mix the finely chopped spinach and parsley in a big bowl. Slightly oil a round baking pan and lay the pastry sheet, so that an overhang is created. Empty the filling onto the pastry sheet and spread it uniformly with a spoon. Cover with a second pastry sheet and fold it around attaching the one with the other.
Brush the pie with the beaten yolk. Sprinkle sesame over it and bake for 40-45 minutes at 180oC. Let the pie cool before cutting. It can also be eaten cold.
