Pita with spinach and goat cheese

Ingredients for 6 servings:

• 5 cups flour
• 1 cup(s) water
• 5 tbsp olive oil
• 2 tsp vinegar
• 1 ½ kg leaf spinach, fresh (or frozen)
• 1 m.-sized onion(s)
• 1 bunch of spring onions
• 1 bunch of flat-leaf parsley
• 1 bunch of dill
• 3 eggs
• 300 g cheese (goat or sheep cheese)
• 1 cup(s) rice
• Salt
• black pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Spinach pita (spanakopita)

Form the first four ingredients into a strudel dough and let it rest for a while. Then divide it into six pieces and roll them out into thin sheets so that they fit into a larger casserole dish or on a baking sheet. Wash the spinach, cook it in salted water for about three minutes, then refresh it in cold water and cut it into pieces. Bring the rice to a boil, cook it for five minutes and then refresh it while it is still grainy. Finely chop the onion and sauté it in olive oil (you can determine the amount yourself) until translucent, then add the prepared spinach and sauté. Finely chop the spring onions, parsley and dill, add it to the spinach and stir well, season with salt and pepper. After five minutes, remove from the heat. Fold the rice, crumbled goat cheese and finally the beaten eggs into the spinach mixture. Brush the casserole dish or baking sheet with olive oil, place the first sheet of dough on top and spread a little more oil on top. Then add half of the mixture, followed by two more sheets of dough, the second part of the mixture, and finally the last two sheets of dough. Lightly brush the last sheet with olive oil and bake in a preheated oven, second rack from the bottom, for 1 hour at 180°C/fan. If the top of the spinach pita browns quickly, simply turn off the fan. The pita tastes great both hot and cold.