Cooking on Steinway Street - Spanakopita (Spinach Pie)

Spanakopita is one of my all-time favorites.  As a snack, part of a meal, on the run, it is savory delight that can be made in a variety of ways.  I fondly remember spinach pies in Greece to the ones at Damascus Bread and Pastry next to Sahadi's on Atlantic Ave. growing up in Carroll Gardens.  My aunt makes it from scratch, the pita is rolled out and then the spinach mixture is folded into the dough and comes out in a long "calzone like" shape.  This was the second, and most labor intensive dish we took on that morning.  We made them with and without dairy.  "Don't be afraid of the flour" was my aunt's mantra while rolling out the dough. As you read the ingredients, understand this was for 5 spinach pie "loaves" and it could have been for another easy.

Ingredients

Dough
4 cups of all purpose flour
1 cup semolina flour
3 tablespoons of olive oil
1 tablespoon red wine vinegar
Water, use as needed

Filling
2-3 packages of spinach - quickly softened in some water and drained
2 bunches of chopped scallions
2 chopped leeks
8 stalks of chopped dill
8 stalks of chopped parsley
1 pound of crumbled feta cheese 
3 eggs lightly beaten and added to bind the mixture
1 cup of olive oil 
salt and pepper to taste

Ingredients for the dough

Add all ingredients and slowly add water until right consistency

Knead it until ready and let sit covered for thirty minutes

Chop up the scallions and leeks to sweat in a pan, while chopping up the spinach, dill and parsley and set aside.

Three eggs were used once everything came together, including the feta to the mixture of herbs, leeks and scallions.

Scallions and leeks sweating under medium heat with olive oil.

Aunt Fofi rolling out the dough.

My turn.

Preparing the unrolled dough for the mixture.

The finished product was delicious!