Mushroom pie with spinach
During fasting, monks often make mushroom pie with spinach. This dish is a comforting and satisfying meal that fits their dietary restrictions. It is a suitable choice for monks seeking nourishment during abstaining periods.
We sieve the flour to make the sheet more airy.
We place the flour in a large bowl and make a hole in the middle. We add the oil, vinegar and salt.
We add the water little by little and at the same time we knead until the dough becomes soft and does not stick to our hands.
We let the dough rest in the refrigerator for half an hour and prepare the filling.
We put the olive oil in a pot and saute the spinach and mushrooms on a high heat.
Then, we add the rest of the ingredients to saute and add 1 glass of water.
We boil for a few minutes until the water evaporates.
We divide the dough into 8 balls and open each ball with a rolling pin or with your hands into a small pie.
We join the first 4 pies together, placing them one on top of the other after we have smeared each pie with butter and oil.
We sprinkle the 4th pie with flour and open with the rolling pin the 4 joined pies as if they were 1 sheet with a diameter slightly larger than our pan.
We spread the foil on an oiled pan and pour the filling on top.
We do the same process with the other 4 balls and cover the pie.
We sprinkle the pie with a little water and butter, sprinkle with a little sesame, score it and bake in a preheated oven at 200 degrees for about an hour.
If we want to skip the leaf process, we can use a package of ready-made phyllo dough sheets.
If the spinach is frozen, first we put it in hot water for 1 minute and then squeeze it well before using it.
