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This is a traditional vegetarian pastry from Greece with a filling of spinach and feta cheese.
Serves 4
4 cups all-purpose flour
2 cups whole-wheat flour
1 1/2 ounces yeast,
1 1/4 cups water
2 eggs, salt
7 tablespoons olive oil
1 egg yolk, for glazing
butter, for greasing
For the filling:
4 1/4 pounds spinach
3 onions
2 cloves garlic
1 bunch dill, finely chopped
2 cups diced feta cheese
freshly ground pepper, nutmeg
Sift together the two flours. Make a well in the center, crumble in the yeast and mix with tepid water. Cover with a little flour and leave for at least 15 minutes, until cracks develop in the surface.
Add the eggs, 1 teaspoon salt, and 1/4 cup of the oil and knead thoroughly.
Put the dough into a bowl, cover and set aside in a warm place until it has doubled in size.
For the filling, trim, wash, and dry the spinach. Peel and dice the onion and garlic and saute in the remaining oil until translucent.
Add the spinach leaves, season with salt, pepper, and nutmeg, and cook until the spinach has wilted. Drain in a colander and cool.
Stir in the chopped dill and the feta cheese. Season with salt, pepper, and nutmeg.
Knead the dough again. Roll out two-thirds and use to line a greased jelly roll pan.
Prick the base at regular intervals with a fork and spread the spinach filling evenly over it.
Roll out the remaining dough, cut into long strips, and arrange over the filling in a lattice pattern.
Beat the egg yolk with 1 tablespoon water and brush over the pastry. Bake the pie in a preheated oven at 350 degrees for 40-50 minutes.
