Spinach Pie with Handmade Whole Wheat and Oat Phyllo

A spinach pie,

pure delight, just like the ones our grandmothers used to make. Crispy and delicious, with all the secrets of success and high nutritional value! A recipe by Vasilis Patsis!

What we will need:

For the phyllo:

500 g whole wheat flour
200 ml lukewarm water
2 tbsp olive oil
1 tsp apple cider vinegar
½ tbsp sea salt

For the filling:

600 g fresh spinach
5 spring onions
1 bunch parsley
1 bunch dill
1 tsp freshly grated nutmeg
½ cup crumbled Organic Oat Bites with no added salt
½ cup olive oil
Salt
Pepper
150 g goat feta

Execution:

For the phyllo:

In a bowl, add the flour, water, olive oil, apple cider vinegar, and salt. Knead until you have a soft dough that does not stick to your hands.
Wrap the dough in plastic wrap and let it rest in the refrigerator.

For the filling:

Wash the spinach and spring onions. In a large bowl, cut the spinach into strips (like lettuce) and slice the spring onions into very thin pieces.
Finely chop the dill and parsley. Add salt and pepper, then rub the mixture gently with your hands to release its juices.
Add the olive oil, the crumbled Organic Oat Bites with no added salt the nutmeg, and mix the filling well.
Take the dough, divide it into 4 equal pieces, and roll them out into sheets using a rolling pin, flouring the surface and the dough continuously.
Grease a baking tray and place the first two sheets. Spread the filling evenly, crumble the goat feta over it, and cover with the remaining two sheets.
Score the pie into pieces and bake in a preheated oven at 170–180°C for about 45 minutes.