Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total90 min hands-onServes 8Hard
43 more verified cooks and this recipe costs $2.99
RISING → POPULARThe spinach is squeezed until it is almost dry, which is why the base is not soggy.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Plain flour000 g
Olive oil000 gWhite wine vinegar000 g
Spinach000 g
Leek000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Feta grades, and why the brine matters
Rolling filo with a long thin pin
Tray, oil and the bottom heat you need
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 22 of the 27 carry a photo of what it should look like at that moment, and 8 carry a short clip for the parts a still cannot show.
Hardest step: rolling the sheets thin without holes — step 16 of 27.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Georgia Tsakiri watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Salting the spinach and waiting twenty minutes
Oiling between sheets, never buttering
Scoring before baking, cutting after
The dough hydration that lets it stretch thin without tearing, and how much liquid has to come out of the greens.
Written by Georgia Tsakiri. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
7 people cooked it, 90% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 43 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
