Ingredients:
– 2 bunches of English spinach, washed and finely shredded
– Half a bunch of spring onion, finely shredded
– Dough
– 1 cup of cornflour
– 300g feta or 200g feta and 100g ricotta
– 3 eggs, slightly beaten
– Half a cup of olive oil, plus another 1 cup for the pastry sheets
– 2 tbsp dill, finely sliced
– 1 tsp salt
– sesame seeds (as garnish)
You will also need a 40 cm baking dish
Method:
1. Take your dough and divide it into five balls. Allow them to rest and cover them so they do not dry out.
2. Oil your baking dish.
3. Using a rolling pin, roll the pasty into circular sheets, constantly adding cornflour on top to stop it from sticking. Make it nice and fine.
4. Prepare your spinach. Wash it and shred it finely.
5. Sprinkle 1 tablespoon of salt over the spinach and crush it with your hands. Continue to do this until it has wilted.
6. Squeeze out the excess liquid and place the spinach in a big bowl. Grind some pepper into the spinach and allow to cool.
7. Crumble the feta and ricotta into the spinach. Add the dill and mix well. Taste to see if more salt is needed.
8. Add slightly beaten eggs and mix again.
9. Drizzle with olive oil and generously sprinkle the spinach-and-cheese mixture onto one of the pasty sheets. Roll it up carefully, stretch it a little, and form a coil starting from the centre of the baking dish.
10. Continue doing this with the next 4 pastry sheets, making sure you divide the mixture evenly between the sheets.
11. Brush the top with olive oil and sprinkle with sesame seeds.
12. Bake in a moderate (conventional) oven for 45 minutes.