Spinach Tray Pastry
4 sheets of phyllo dough
Ingredients for the Filling
3 bunches of spinach
Salt
Ingredients for Liquid Mortar
- ½ cup of water
- ½ cup olive oil
Sesame
For the filling: Place your pan on the stove and heat olive oil. Add the grated onions and sauté. Once the onions are well softened, add the coarsely chopped spinach and sauté. Add salt, pepper, red pepper flakes, paprika, and cumin and mix.
For the liquid batter: In a mixing bowl, combine water, olive oil, and baking soda.
To assemble: Grease a 35-40 cm round baking pan with butter. Lay the first sheet of phyllo dough in the baking pan, allowing the edges to hang over the sides, and brush with the prepared liquid mixture. Lay the second sheet of phyllo dough inside the pan, ensuring it fits snugly, and brush with the liquid mixture. Place the third sheet of phyllo dough on top, allowing the edges to hang over the sides. Sprinkle the filling and your desired cheeses over the phyllo dough.
Place the fourth sheet of phyllo dough in the same way, crumpling it to fit perfectly inside the baking tray, and brush it with the liquid mixture. Fold the edges of the phyllo dough over the top and brush with the liquid mixture in between. Brush the top layer thoroughly with the liquid mixture as well. Finally, drizzle with olive oil and bake in a preheated oven at 180 degrees Celsius for 45-50 minutes. Let it rest for a while after removing it from the oven and serve warm.
