Method

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For the dough

• Mix the two kinds of flour in a bowl

• Make a well in the center of the flour and add the oil, salt and vinegar

• Combine everything together and then gradually add the water

• Knead until a ball forms and the bowl sides are clean. If it’s still sticky, add some more flour

• Transfer the dough to a floured surface and knead for another 2-3 minutes until the dough is smooth and elastic

• Leave it covered to rest for about 45 minutes

 

For the filling

• Wash and remove the stems of the vegetables. Chop the spinach and the chards

• Slice the leeks and the green onions and cook in a pan with some olive oil

• When they are soft enough, remove from the pan and add the spinach and the chard in batches 

• Cook until all the water is evaporated. The volume of the greens should reduce a lot

• Put in a strainer and allow the remaining water to drain out

• Finely chop the rocket, the parsley, the dill, the chervil and the hartwort 

• Mix the spinach and the chards with the leeks and the green onions and the finely chopped herbs

 

For the spinach pie

• Preheat the oven to 180 ° C

• Lightly oil a 35 cm baking pan or 2 smaller ones

• Divide the dough into 7-8 equal pieces

• Sprinkle some corn flour or maize starch on your counter and on each dough piece before rolling it out into an elongated shape. You may use a rolling pin or even a pasta machine to roll out the phyllo sheets

• Drizzle some olive oil and spread some of the filling along the phyllo sheet

• Fold the edges of the phyllo sheet, roll it and then twist it like a snail. Place it in the center of the pan

• Continue with the rest of the dough pieces until you fill the pan by creating a spiral

• Drizzle some olive oil on top and bake the spinach pie for one hour