makes
1
prep
1 hour
cook
40 minutes
difficulty
Mid
makes
1
serves
preparation
1
hour
cooking
40
minutes
difficulty
Mid
level
Ingredients
- 1 kg plain flour
- 500 ml lukewarm water
- 250 ml vegetable oil
- ¼ tsp salt
Filling
- 1 bunch spinach
- 1 leek
- ½ cup parsley, chopped
- 2 tbsp dill
- 2 tbsp oregano
- 300 g ricotta
- 150 g feta, crumbled
- 2 eggs
- Salt and pepper, to taste
- 120 g butter, melted (for brushing)
Makes 2 pies
Instructions
Preheat oven to 180°C.
Combine 1 kg plain flour, 500 ml lukewarm water, 250 ml vegetable oil and ¼ tsp salt to form a dough.
Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Alternatively, knead in an electric mixer fitted with a dough hook for 6 minutes. Divide dough into 4 and cover with a damp tea towel.
Finely chop 1 bunch spinach, 1 leek, ½ cup flat-leaf parsley, 2 tbsp dill and 2 tbsp oregano, and combine with 300 g ricotta, 150 g crumbled feta and 2 eggs. Season with salt and pepper. Using a lightly floured rolling pin, roll out 1 dough portion to a 30 cm round, then brush with 120 g melted butter.
Slide hands under the pastry and gently stretch to a 60 cm round or until translucent. Cut into 10 cm squares and stack on top of each other. Repeat with remaining dough to make 4 stacks. Roll out 2 stacks to line 2 x 20 cm round cake pans. Divide filling between cases. Roll out 2 remaining stacks and lay over the filling, pressing edges to seal.
Brush with melted butter and bake for 40 minutes or until flaky and golden.
As seen in Feast magazine, June 2013, Issue 21. Photography George Mifsud.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
