Twisted Greek Spinach and Cheese Pie aka Spanakotiropita Kichi -

Twisted Greek Spinach and Cheese Pie aka Spanakotiropita Kichi Spanakotyropita Strifti Kihi
BY: Greek Cooking Made Easy
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Serves 6-8 persons as main course
Wow, it has been a while since I posted my lovely recipe for Twisted Cheese Pies Kihi. So it was only a matter of time to post this large Spinach and Feta Pie.
It is made with homemade pastry, filled with a delicious combo of fresh spinach, aromatic herbs and Greek cheeses and then it is delicately rolled and twisted to produce this unique snail shape. This beauty was first created in Kozani and its original name is Kichi!
Although it is a bit more labor than a normal pie, its renowned all over Greece for its crispiness and mouthwatering taste.
I will give you all my secrets on how to achieve this wonderful effect and get a crunchy pie inside all its layers, so see until the end!
Suitable for lacto ovo vegetarians.

INGREDIENTS:
Ingredients for the filling:
500 gr / 1 lb 2 oz Fresh Spinach, washed twice with plenty of running cold water and strained
3-4 Spring Onions, finely chopped
bunch fresh Dill, finely chopped
150 gr / 5.5 oz Feta Cheese at room temp.
70 gr/ 2.5 oz Kefalotyri cheese, grated, at room temp. (altern: Gouda, Gruyere or other)
1 medium Egg at room temperature
30-45 ml / 2-3 tbsp. Olive Oil
Ground Salt and Pepper

Ingredients for the homemade pastry dough:
400 gr / 14 oz / 3.2 cups All-purpose Flour
1/3 cup / 90 ml / 6 tbsp. Olive Oil
1 tbsp. Red Wine Vinegar
1 tsp. Salt
0.8 cup / 200 ml Warm Water
A bit of Milk and extra Olive Oil to brush & glaze the pastry


BY: Greek Cooking Made Easy
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