Fasting Spinach Pie (Pita)

Preparation

1. Preparing the Spinach

Fresh spinach: place washed spinach in a large pot with very little water (or none — the water clinging to the leaves is enough). Heat over medium-high heat, cover and leave for 2–3 minutes until wilted. Remove, cool and squeeze dry with your hands — wring out as much water as possible, gripping the spinach in your fist and squeezing firmly. Then roughly chop.

Frozen spinach: thaw at room temperature or in the microwave. Squeeze out as thoroughly as possible — wrap in a clean cloth and wring with all your strength. Watery filling is the most common mistake when making this pie.

2. Making the Filling

In a large frying pan, heat 50 ml of oil (from the total quantity). Add the onion and fry for 8–10 minutes over medium-high heat until softened and lightly golden. Add the garlic and fry for another 1–2 minutes.

Add the squeezed spinach and stir over the heat for 3–4 minutes to evaporate any remaining moisture. Season generously with salt, pepper and nutmeg. Taste — the filling must be well seasoned as the pastry will absorb some flavour.

The filling must be completely cooled before assembling. Warm filling softens the sheets and makes the pie soggy. Cool on a cold surface or at room temperature.

3. Brushing Mixture for the Sheets

In a small bowl, mix the remaining 30 ml of oil with 30 ml of warm water and a pinch of salt. This is a light brushing mixture that makes the pastry crispy without being overly oily.

4. Assembling the Pie

Preheat the oven to 200°C. Grease the baking tray with oil or line with baking parchment.

Layered assembly method:

Keep the sheets covered with a damp cloth while you work. Divide the sheets: 2 sheets on the bottom, half the filling, 2 sheets in the middle, remaining filling, 2–3 sheets on top.

• Sheets 1 and 2: place in the tray, brush with mixture.
• Half the filling: spread evenly.
• Sheets 3 and 4: place on top, brush.
• Remaining filling.
• Sheets 5, 6, 7 (and 8): each brushed, the last one well brushed on top.
• Fold or tuck in the overhanging edges.

Spiral roll variant:

• Spread a sheet, brush with the oil mixture, spread a strip of spinach filling along the length.
• Roll into a long cylinder and coil it into the tray in a spiral or parallel rows.
• Repeat for each sheet.

Score the pie with a knife (only through the top layers) before baking. Sprinkle with sesame seeds.

5. Baking

Bake at 200°C for 35–40 minutes until the top is a deep golden-brown. The pie is ready when the top sheets are crispy and do not yield under light pressure.

6. Serving

Leave the pie to rest 10 minutes before cutting. Serve warm or at room temperature alongside:

• Fresh tomato or cucumber salad with onion and oil
• Vegetable soup for a complete fasting meal

Tips

Squeeze the spinach completely dry: this is the most important step in the recipe. Watery spinach ruins the whole pie — the sheets become soggy and the pie falls apart when cut. Use a clean cloth, place the spinach in the centre, gather the edges and twist as if wringing by hand. The extracted water should be substantial — that is perfectly normal.

Boosting flavour without cheese: for a richer flavour without dairy, you can add:

• A tablespoon of nutritional yeast flakes (gives a cheesy flavour)
• 2 tablespoons of tahini stirred into the filling
• Finely chopped celery stalk or leek with the spinach

Strict fasting: for strict fasting days, check that the phyllo sheets contain no eggs — some commercial phyllo does. Homemade sheets made from flour, water, salt and oil are always fully fasting-compliant.

Storage: the pie keeps well for 2–3 days refrigerated. Reheat in the oven (not microwave!) for 10 minutes at 180°C to restore crispness. Can be frozen before baking — bake directly from frozen at 50–55 minutes.