Oh, carbs… I love them so much. Pizza, pie, baguettes, freshly baked bread, pasta, sandwiches, pancakes… did I mentioned pizza? I love anything made with water, flour, yeast and salt. Take me to carb heaven guys.
This pie Elena made just for me. The pie was full of my favorites greens of all time: spinach and leeks. Leek is my all time favorite green vegetable. My mother loves it, also. She bakes lots of goodies with leeks and cheese, spinach and cheese, eggs and cheese, cabbage and cheese… cheese is everywhere, as you can see. In Macedonia, baking pie is a huge deal. We bake pies usually on the weekend, for breakfast and dinner. Cheese, yoghurt and sour cream is often served with the pie. Pies are so special and dear to me and everyone from the Balkan.
Rustic pie with spinach and leeks
for the dough:
- 400 grams of flour
- 1 cube of fresh yeast
- 1 tablespoon of sugar
- 1 tablespoon of salt
- warm water, approx. 200-250 grams
- 3 tablespoons of evoo
for the filling:
- 2 cups of leeks, chopped and blanched
- 2 cups of spinach, chopped and blanched
- 1 teaspoon of salt
- pinch of black pepper
- 1 tablespoon of evoo
Prep: In a 100 ml of warm water, put some sugar to dissolve. Add the fresh yeast, stir and let it sit for 5 minutes. Sift the flour and salt in a big bowl. Add the yeast mixture, stir and star adding warm water gradually while kneading the dough with your hands. You will need approximately 230 – 250 ml of warm water. The dough must be soft. At the end, add 3 tablespoons of evoo, kneed in to the dough. Brush the top of the dough with some evoo, cover and let it sit in a warm place for 1-2 hours.
Blanch the vegetables in a salted boiling water until they are soft. I prefer blanching the leeks, because then they are not tough for your digestion. Combine the spinach and leeks, season with some salt and pepper and add some cheese if you like. Feta of goat cheese would be nice in this filling. Stir everything to combine.
When the dough has risen, divide it to 2 equal balls. With a rolling pin, roll the first ball into a circle that can cover the baking pan you will bake your pie. Oil the pan with some evoo and spread the dough. Add the filling and cover the filling with the second dough. Pinch the sides of the pie, brush the top of the pie with some evoo and bake the pie in a preheated oven, at 200C, for about 20-25 minutes. When the pie is baked, leave it to cool down, cut the pie into triangles and serve with sour cream, cheese or yoghurt.