Directions:
For the mass:
Mix the flour with 1 egg, salt, water and also add the oil.
Knead for approximately 10 minutes until you obtain a smooth dough.
Spread the dough with a little oil and let it rest, covered, for about 30 minutes to relax.
Spinach filling:
To begin, toast the walnuts in a fat-free frying pan until they acquire color.
Then, remove and add the spinach to the pan. Cook them until the liquid evaporates and then let them cool slightly.
Finely chop the green onions, parsley, dill (if available) and mint.
Now, place all the ingredients together with the yogurt and 3 eggs in a large mixing bowl. You also crumble any soft cheese with your hands to add to the filling.
Mix the filling well with the spices to taste.
Divide the dough into 4 portions. Form each of them into a ball and lightly coat them with sunflower oil.
Roll out each portion into as thin a sheet as possible on a silicone mat. Now, stretch the dough with your fingertips and over the back of your hand, as you do with puff pastry dough (If you don't have a silicone mat, you can stretch the dough on a cotton or linen cloth).
The dough should be so thin that you can read something underneath it.
Preheat the oven to 200°C, top and bottom, and grease a baking pan with sunflower oil.
Cut the thin pieces of dough into quarters and place half of the filo sheets in the mold. Distribute the spinach filling over them and close with the remaining layers of dough.
On the surface, the layers may be wavy. Lightly brush the surface with oil and bake the spanakopita for about 45 minutes, until golden brown.
At your service:
Finally, finely cut a green onion and sprinkle it on the plate. Serve the dish hot or cold!
I await your comments! Enjoy!
