Spinach-and-greens pie
For the dough: 1/2 cup Sitia Extra Virgin Olive Oil 1/2 cup water 2 cups self-raising flour 1/2 teaspoon salt zest and juice of 1 lemon For the filling: 1/2 cup Sitia Extra Virgin Olive Oil 2 1/4 lbs greens (spinach and other greens), finely chopped 5 - 6 spring onions, finely chopped 1/2 cup dill, finely chopped 1/2 cup fennel, finely chopped 1/2 cup bread crumbs (or ground toasted bread) 1/2 lb crumbled feta cheese (optional) salt and pepperPrepare a hard paste with the ingredients for the dough, cover and refrigerate for 30 minutes.
Wash and finely chop spinach and greens. Heat olive oil in a saucepan and soften greens on low heat for about 15 minutes. Drain completely and combine with a little salt and pepper to desired taste, optional feta cheese and bread crumbs.
Remove the dough from the refrigerator and divide into 2 balls, one a little bigger than the other. Roll out the bigger part on a lightly floured surface into a circle, large enough to fit into the bottom of the pan and hang over its sides by about 1 inch. Place it carefully in an oiled pan with it hanging over the sides. Spread filling evenly on top. Roll out second dough ball into a circle the size of the pan and cover the filling. Bring dough that is hanging over the outer sides and inner sides of the pan together and pinch carefully to joint them. Baste with olive oil, mark pieces with a sharp knife and bake in moderate heat until golden brown, about 1 hour. Cool for at least 20 minutes before serving.