Spinach pie with village leaf

Execution time: 20 minutes

Baking time: 60 minutes

Servings: 10-12

Components
To spread the leaves
• 1 packet of village leaf (700 gr.)
• 100 ml of olive oil

For stuffing
• 1500 gr. spinach washed and drained
• 2 dried onions cut into thin slices
• 2 chives with their leaves cut into thin slices
• 2 leeks cut into thin slices
• 2 sc. garlic, finely chopped
• 2 tbsp. olive oil
• 2 eggs
• 500 gr. crushed slice
• Or a bunch of chopped dill
• 1 pinch of dry mint
• Grate 1 lemon
• Salt
• Freshly ground pepper

Execution method
• Cut the spinach and put it in a bowl and salt it. We rub it to get rid of its liquids. Then squeeze it well.
• Add the feta cheese, onions, leeks, mint, dill, garlic, lemon zest, beaten eggs and salt and pepper to the spinach. Divide the filling into three parts.
• Grease the pan, spread three sheets radially, oiling the middle ones and leaving the edges outside the edge of the pan. Pour 1/3 of the filling and turn the edges inwards.
• Cover with a sheet, add filling, repeat laying another sheet and spread the last amount of filling.
• Turn the excess leaves inwards and finally cover the pie with the remaining leaves, after first greasing them.
• Cut into pieces and spread the remaining olive oil on the top sheet. Sprinkle with a little water tossed with our fingers and
Bake in a preheated oven at 180 degrees for about 1 hour until well browned and comes off the pan.