Suroviny
For the dough:
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus more for the baking pan
1/3 cup ice water
Dried beans, for pie weights
For the spinach filling:
1/2 cup extra-virgin olive oil, plus additional for greasing the baking pan
6 cups chopped onion (about 3 medium onions)
3/4 cup uncooked long-grain white rice
4 1/2 pounds fresh spinach (about 3 bunches), stemmed
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely chopped flat-leaf parsley
1/4 cup plus 2 tablespoons finely chopped fresh dill
3 scallions (white and green), chopped
1 1/2 cups crumbled feta
1 egg beaten with 1 teaspoon water, for egg wash
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening, plus more for the baking pan
1/3 cup ice water
Dried beans, for pie weights
For the spinach filling:
1/2 cup extra-virgin olive oil, plus additional for greasing the baking pan
6 cups chopped onion (about 3 medium onions)
3/4 cup uncooked long-grain white rice
4 1/2 pounds fresh spinach (about 3 bunches), stemmed
2 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup finely chopped flat-leaf parsley
1/4 cup plus 2 tablespoons finely chopped fresh dill
3 scallions (white and green), chopped
1 1/2 cups crumbled feta
1 egg beaten with 1 teaspoon water, for egg wash