Estonian-style Venizelika

Ingredients

In this Estonian adaptation of Venizelika, we incorporate the traditional flavors of Estonia by using local ingredients and techniques. The original Greek dish typically includes phyllo pastry, whereas the Estonian version features a buttery, flaky pastry crust. Additionally, we add sautéed onions and garlic to the spinach filling to enhance the savory flavors. These modifications give the dish a unique Estonian twist while still maintaining the essence of the original Greek recipe. We alse have the original recipe for Venizelika, so you can check it out.

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) feta cheese, crumbled 200g (7 oz) feta cheese, crumbled
• 3 tablespoons butter 3 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250g (9 oz) butter, chilled and cubed 250g (9 oz) butter, chilled and cubed
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 120ml (1/2 cup) cold water 120ml (1/2 cup) cold water

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 26g (2g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the fresh spinach leaves to the skillet and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the sautéed spinach, crumbled feta cheese, and 2 tablespoons of flour. Mix well to ensure the ingredients are evenly distributed.
5. 5.
   In a separate bowl, combine the chilled and cubed butter, all-purpose flour, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
6. 6.
   Gradually add the cold water to the flour mixture, mixing until a dough forms. Knead the dough lightly until smooth.
7. 7.
   Divide the dough into two equal portions. Roll out one portion to fit the bottom of a greased pie dish.
8. 8.
   Spread the spinach and feta filling evenly over the pastry base.
9. 9.
   Roll out the remaining dough and place it on top of the filling, sealing the edges.
10. 10.
    Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before cooking.
• Feta cheese — Opt for a good quality feta cheese for the best flavor. If desired, you can crumble the feta cheese with a fork for a finer texture.

Tips & Tricks

• For a variation, add a handful of chopped fresh dill or parsley to the spinach and feta filling for an extra burst of flavor.
• Serve the Estonian-style Venizelika with a dollop of sour cream or Greek yogurt for added creaminess.
• If you prefer a lighter version, you can use filo pastry instead of the buttery crust. Simply layer the filo sheets with the spinach and feta filling, brushing each layer with melted butter.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in the oven for a few minutes to restore the crispness of the pastry.

Serving advice

Estonian-style Venizelika is best served warm, allowing the feta cheese to slightly melt and create a creamy texture. Cut the pie into slices and serve as a main course accompanied by a fresh green salad.

Presentation advice

To enhance the presentation, sprinkle some crumbled feta cheese and freshly chopped herbs, such as dill or parsley, on top of the pie before serving. This adds a pop of color and freshness to the dish.