1 (400 g) packet puff pastry
2 -3 Tbsp olive oil
2 large onions, sliced into rings
1 clove garlic, finely chopped
50 g DODONI grated Kefalotiri cheese
350 g spinach, roughly chopped
400 g DODONI feta with 40% less salt
3 - 4 Tbsp authentic greek yoghurt DODONI
¼ tsp pepper
Heat 1 Tbsp olive oil in a frying pan and add the onions. Stir then leave for around 20 minutes until caramelized. Remove from the heat. In the same pan, sauté the garlic in 1 Tbsp olive oil and add the spinach. Leave until the spinach has wilted then when all the liquid has evaporated (approximately 20 minutes) remove from the heat. Crumble the DODONI feta and mix together with the authentic greek yoghurt DODONI and pepper. Roll out the pastry on a baking sheet lined with greaseproof paper. Fold in the edges to form a 1-cm rim. Lightly beat the egg white and brush over the surface of the pastry. Sprinkle over 30 g of the DODONI Kefalotiri and prick the surface of the pastry with a fork. Bake in a preheated oven at 220° C for 10 minutes.
Take the pastry out of the oven and spread with the caramelized onions, feta mixture and spinach. Sprinkle with extra grated Kefalotiri and a little olive oil. Beat the egg yolk with 1 tsp water and brush over the rim of the pastry. Bake in the oven at 180° C for 20 minutes. Remove from the oven and cut into pieces to serve.