Lachanopita (Vegetable Pie)

I N G R E D I E N T S

Half a kilo pastry sheets (traditional)
2 kilos spinach
1 bunch of fennel
Half a kilo Mediterranean burnet ,parsley,mint
2 tablespoons orange zest (optional)
1 glass of oil
Salt and pepper

P R E P A R A T I O N

Wash the spinach and other vegetables and chop them.
Rub the spinach with salt and squeeze until it loses most of its fluids.
Add the rest of the vegetables, the orange and a little salt. Divide the pastry sheets
in three batches, lightly coat a roasting pan with olive oil and lay the first batch.
Spread half of the spinach mix, lay the second sheet batch, then spread the other half,
and cover with the third batch.
Brush well the surface with olive oil and lightly score it in pieces. Bake in the oven
for at least an hour at 180oC degrees.

Karabela Maria:Flavours of the Lakonian Land, from the Spartan « Black Both » to Syglino,
Publications Patakis
Photographer: Anna Kalagani