Spinach pie with home made dough Recipe

In a large bowl, combine the room temperature butter and 2 cups all-purpose flour, mixing until the butter is fully incorporated and the mixture resembles coarse crumbs.

Add the slightly beaten egg, 1 cup water, and salt. Knead the mixture until it forms a smooth dough that's no longer sticky.

Wrap the dough in plastic and place it in the fridge while you prepare the filling. For the filling, start by defrosting the 1 pound of spinach and draining it very well. (A quick microwave session for 10 to 15 minutes can help here.)

In a large bowl, combine the drained spinach with the 1/2 lbs feta cheese, 3 1/2 oz cream, 1/2 bunch chopped dill, 1 chopped onion, and 1 very thinly shredded carrot.

Beat 4 of the 5 eggs and stir them into the filling mixture, reserving 1 egg yolk for brushing the top of the pie later. Season the filling generously with salt and pepper to taste.

While you finish preparing the pie, preheat your oven to 356 °F.

Take the dough out of the fridge and divide it into two pieces. One piece, which should be bigger, is for the bottom crust and will cover the sides of your baking tray. The other, smaller piece will be used for the top lattice.

Roll out the larger piece of dough with a rolling pin, making it a little bit thicker than you might expect for a bottom crust. Lightly oil your baking tray, then carefully transfer the dough to the tray, pressing it into the bottom and up the sides.

Spoon the prepared filling evenly into the dough-lined tray. Roll out the remaining smaller piece of dough and cut it into strips. Arrange these strips in a lattice pattern over the top of the pie.

In a small bowl, whisk the reserved egg yolk with 3 tablespoons of milk. Brush this mixture generously over the lattice top. Bake until the crust is deep golden brown and nicely roasted.