INGREDIENTS
For the dough:
1 kg plain flour
1 teaspoon salt
1 cup vegetable oil
2 cups lukewarm water
200 grams unsalted butter, melted
For the filling
1 bunch spinach, finely chopped
4 or 5 stalks silverbeet, finely chopped
1 leek, pale part only, finely chopped
½ bunch spring onions, finely chopped
1 handful of fresh herbs (e.g. dill, mint, thyme and/or oregano), finely chopped
2 eggs
150 grams feta cheese
300 grams ricotta cheese
Salt and pepper to taste
METHOD
1. Preheat the oven to 200ºC. Put the flour and salt into a large mixing bowl. Make a hole in the middle and pour in the oil and water. Using your hands, gradually combine the flour with the wet ingredients. 2. When they have come together, lay the mound on a clean, floured surface and knead gently until you have a smooth, silky dough. Cut this into 4 portions and cover them with a damp tea towel.
3. Place the chopped vegetables and herbs into a large bowl. Scatter half a teaspoon of salt over the top and mix well. After 10 minutes, squeeze out any excess liquid.
4. In a separate bowl, whisk the eggs. Crumble in the feta, then add the ricotta, salt and pepper. Add this mixture to the greens and mix well.
5. Use a rolling pin to roll out 1 portion of the pastry. When it is the size of a large pizza, drizzle a few tablespoons of melted butter onto it. Slide both hands under the pastry and gently stretch it evenly, until it is at least 60 or 70 centimetres square and translucent. Cut the pastry into 15-centimetre squares. Place the most irregular of these squares, buttered side down, onto your work surface. Add another square, buttered side down, and continue until you have used up all the 15-centimetre squares. Round the edges by patting them with your hands, then put the stack aside under a damp tea towel while you repeat the process with the other 3 portions of pastry.
6. Have ready 2 round baking trays, about 30 centimetres in diameter. Roll 1 stack of pastry out to the size of the base of the baking tray, and then lift it into the tray. Edge the pastry 2 centimetres up the side of the tray. Spread half of the filling onto the pastry. Roll out another stack of pastry and place it over the top of the filling. Pinch the sides shut, using a little water if the pastry is too dry.
7. Brush a generous amount of melted butter over the top and gently score the pastry in a criss-cross fashion. Repeat the steps with the remaining pastry to make the second pie. Bake for 45 minutes or until golden and flaky.