Dry pastry recipe

Cut the roots of the spinach.

After washing the leaves well, chop them roughly and leave to drain.

Chop the onions for cooking.

Heat the olive oil in a pot and fry the onions until they turn pink.

Add the spinach and fry.

Add salt and pepper, remove from heat and let cool.

Mix the chopped onions with olive oil in a saucepan and roast them until they soften and turn yellow.

When it cools, add the cheese and mix.

In the meantime, for the dough of the pastry, whisk the yogurt, olive oil and eggs in a deep bowl.

Take the flour into the dough mixing bowl and open the middle of it like a pool.

Add the egg mixture.

Get a medium-hard dough by adding water little by little and kneading it.

Cover the dough with a damp cloth and rest for 20 minutes.

Divide the resting dough into 10 egg-sized meringues.

Roll out each meringue on a floured, flat surface, the size of a tray.

Place five of the filo pastry sheets on top of a baking tray with an oiled floor, greasing between them.

Spread the spinach mortar on the tray by squeezing the excess water.

Lay the remaining five doughs on the mortar, lubricating between them.

Slice the pastry in a square shape and grease it again.

Preheat the oven to 180 degrees and put the tray in the oven.

After about 50-60 minutes, when the doughs are browned, take the pastry from the oven.

You can serve when the first heat comes out. Enjoy your meal…