Prepare the dough. Mix together:
| 4 | cups flour |
|---|---|
| 1 | teaspoons salt |
Add to mixture to create a stiff dough:
| Approx 1 1/2 | cups warm water |
|---|
Knead on a flour surface till the dough is elastic. Divide the dough into 16 even size pieces.
Melt:
| 3/4 | cups butter or margarine |
|---|
Create a top and bottom crust by rolling the pieces of dough into 8 to 10 inch circles make two stacks by layering 8 circles of dough with butter/margarine brushed between the layers. Cover the stacks with plastic and put in the freezer for about half an hour. While the dough is cooling:
Preheat oven to 425° F
Prepare the filling by mixing:
| 1 | pound fresh spinach cleaned and chopped |
|---|---|
| 1 | pound feta cheese crumbled |
| 1/4 | cup chopped dill |
| Approx. 1/2 | cup olive oil (enough to evenly coat the rest of the mixture) |
Grease the bottom of a round 40 cm pie pan. Take one of the crusts out the freezer. Roll on a floured surface till it is large enough to line the bottom and sides of the pie pan. Place crust on the bottom of the pan leaving any extra hanging over edge.
Spread filling evenly over the bottom crust.
Remove second crust from the freezer. Roll it out and place on top of the filling. Crimp the edges of the top and bottom crusts. Brush the top (including the crimped edges) with olive oil. With a sharp knife cut the top layer of crust into pieces.
Bake at 425° F for 40 to 45 minutes till golden brown.