Perfect for a rainy, Sunday late afternoon meal. You haven’t done much all day (because of the rain), and you’re just feeling like you need something simple and tasty to pep up your day.
Dough: buy it pre-made. I’m a busy mom. It’s so much easier.
2 tbsp (30 ml) olive oil
3 small sweet (white) onions, diced
1 large bag (in Switzerland, you can get a large bag) of spinach. In America, you apparently have to buy 3 bags. So, approximately 30 oz of fresh spinach leaves. 850g-900g if you are metric. Basically, as much spinach as you need so that when you put it in a regular-sized wok, it overflows and you have to contain it.
1.5 cups (375 ml) crumbled feta cheese
3/4 cups (175 ml) shredded mozzarella cheese
1/2 cup (125 ml) chopped fresh mint
1/2 cup (125 ml) chopped fresh dill
1/2 cup (125 ml) chopped fresh parsley
1/2 tsp (2 ml) salt & pepper
pinch of ground cloves
1 tsp ( 5 ml) sesame seeds
Fit the pre-made dough into a greased 9-inch (23 cm) cast iron skillet. Let the excess hand over the edge. Set aside and relish the fact that you can finally use that fry pan…(another blog story for sure).
I have a wok so I used a wok to prepare the filling. Heat oil over medium heat. Fry the onions (I just edited “opinions” … you could do that too), stirring until softened. Approximately 2 minutes. Remove from wok and set aside.
Wilt the spinach. I just put mine in the wok, at medium-high heat and added a bit of water to steam it. Stir it every so often, until everything is wilted. Between 3 and 5 minutes. Drain. Squeeze out the moisture. Mix in onions, feta, mozzarella, eggs, mint, dill, parsley, salt, pepper and cloves.
Mound the spinach filling into the dough in your precious cast iron skillet. Lift the extra pastry over the filling and let it fall naturally into folds. Sprinkle with sesame seeds. Bake in the bottom third of the oven at 375F (190C) oven until the pastry is golden and the filling is steaming…. about 45 minutes.
Let stand about 10 minutes before cutting into wedges. If you bake it in the cast iron skillet, you really need to let it sit or it will be too hot to eat
We opened a Humagne Blanc from Domaine Caprice du temps with it. Lovely.
That’s it. I hope you enjoy making it. Post some pictures if you do.