Spanakotiropita without phylo

Ingredients for 8 servings:

• 450 g leaf spinach
• 400 g feta cheese, diced
• 130 g rice (short grain rice or rice pudding)
• 4 eggs, medium size
• 1 bunch parsley, finely chopped
• 1 bunch dill, finely chopped
• 2 large onions, diced
• 100 ml oil, for steaming
• 1 cup yogurt, 3.5%, not solid Greek
• 1 cup of oil, sunflower oil mixed with olive oil in a ratio of 3:1
• 120 g flour (wholemeal flour with bran)
• 100 g flour (yellow wheat flour – bread flour)
• tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

in wholemeal dough

Heat the oil in a pan, briefly sauté the onion, add the washed and drained spinach and stir, reduce the heat and cover. After about 3 to 5 minutes, stir again and remove from the heat. First add the rice, then the dill and parsley, then the eggs and finally the feta cheese. Season to taste and add salt if desired. Don’t worry if it seems too watery; the rice will absorb the liquid. Now for the dough, mix the yogurt with the oil, season with salt and add the flour. The amount of flour depends on the type of flour, so this is an approximate amount. Stir only with a spoon at the beginning and knead a little by hand at the end. The dough should be very soft, just about malleable. Divide the dough in half and press it onto a baking sheet or into a casserole dish. Also cover the edges with dough. Add the filling and form the remaining dough into very thin flatbreads between your palms, placing them tightly together on top of the filling. Bake in the middle rack of the preheated oven for about 45 minutes. Tastes best lukewarm or at room temperature. Even better the next day!