Mpatzina
For the dough
2 fl. rustic flour
1 fl. corn flour
1 fl. fine semolina
1 tbsp. salt
½ fl. olive oil
1 bowl of yoghurt
2 ½ fl. water (approx.)
For the filling
500 g greens
4-5 spring onions finely chopped
1 leek finely chopped
½ bunch of dill finely chopped
½ bunch of parsley finely chopped
½ bunch of mint chopped
250 grams of crumbled feta cheese
2 whipped eggs
Pepper
Salt
½ fl. olive oil
2 tbl. trahanas (or semolina)
Some olive oil for sprinkling the pie
Mpatzina
Preparation
Wash, drain and chop the greens. Salt them and let them rest for 5-10 min. Squeeze them well and put them in a bowl. Add the olive oil, feta, onions, leek, herbs, eggs, trahana, and pepper and mix well.
In a bowl, put the flour, semolina, yoghurt, olive oil, salt and 2 cups of water to make a thick slop.
Mpatzina
In an oiled large shallow baking dish, sprinkle 2/3 of the slop with the spoon. Spread over the filling and gently press it with your fingers. In the remaining slop, pour 1/2 cup of water and stir it to dilute. Pour it to the pie. Drizzle with olive oil and bake at 200 degrees for 1 hour until golden brown.
It is very important for your pie to be very thin in order to make the filo crispy.
