Twisted village vegetable pie


Wonderful, fragrant, delicious green pie, which encloses all of Greece. Wild greens for taste and aroma and day spinach, leek to sweeten, feta for spark and taste. And all this wrapped in a crunchy sheet, which bite by bite will take you to the village.


For the stuffing

  • Or a kilo of spinach
  • Or kilos of various wild grasses
  • 2 eggs
  • 1 leek
  • 1 onion
  • ½ ματ. chopped dill
  • ½ ματ. fresh chopped onion
  • 200 gr feta
  • Salt Pepper
  • Or olive oil mixed with melted butter and seed oil

For the sheet

  • Or a kilo of soft flour
  • Or olive oil
  • 200 g of water
  • 1 kg vinegar
  • 1 cup salt


  1. After we have washed our greens very thoroughly, we have left them to drain well, we cut them into thick pieces, we put them in a bowl with salt and we let them drain for an hour.
  2. While we wait for the greens, we make the dough for a sheet. After I prepare my dough, I cut it into 3 equal balls and cover them so that they do not become dehydrated.
  3. I go to the greens which I squeeze very well to get rid of their liquids, I place them in the bowl together with the eggs, the feta (I keep a little egg for spreading at the end) and I add salt and pepper.
  4. I put oil glue in the pan.
  5.  We take one ball and the other two to wet with butter and cover them with a towel so they do not dry out.
  6. Open a sheet with the thin rod very thin, as thin as possible. After opening it, put the filling in a circular shape around the middle of the sheet. Make a cross in the middle and place the sheet on top of the filling. We start with light movements to roll the filling in all directions. When the circle of our dough is finished, we cut one end and start wrapping our roll like a snake. We place it in our pan.
  7. Continue in the same way with the other doughs.
  8. When finished, grease our pie and bake it in a preheated oven for 60-80 minutes at 180The  in resistance.

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