Recipe: Spring greens and feta pie with crispy homemade crust - Argiro.gr

Instructions

In the bowl of a mixer, beat together the olive oil, wine, egg, yogurt, baking powder and salt until you have a creamy mixture, about 2-3 minutes.
Gradually, with the mixer running, incorporate the flour until the sides of the bowl come clean and the dough gathers around the hook.
Turn the oily, pliable dough out onto the work surface and knead it briefly by hand so it takes on the warmth of your hands.
Divide it into two pieces, one slightly larger than the other (550 g for the large piece, 350 g for the smaller one).
Transfer them to a tray and cover with plastic wrap. Let them rest for 30 minutes.

Heat the olive oil in a deep skillet and sauté the dry onion and leek for 4-5 minutes until softened.
Add the spring onion, zucchini, carrot and spinach and sauté over high heat for 2-3 minutes, until they release and reabsorb their liquid.
Season with a little salt and pepper.
When the filling has dried completely, remove it from the heat and let it cool.
Finally, fold in the feta, eggs and herbs, stirring to combine.
Oil the base and sides of a thin, long rectangular baking pan.
Sprinkle a little sesame seeds across the base.
On a floured surface, roll out the larger piece of dough into a thin rectangular sheet and lay it in the pan, making sure to cover the sides as well.
Spread the filling over the top in a thin layer.
Roll out the smaller piece of dough into a sheet and cover the pita.
Seal by pinching the top and bottom sheets together at the edges, rolling them into a rim.
Brush the surface with wet hands and the remaining olive oil.
Sprinkle with the remaining sesame seeds.
Lightly prick the pita in places so the steam can escape and the pita turns crisp after baking.
Bake the pita in a well-preheated oven at 160°C (320°F), fan setting, on the middle rack, for about 50 minutes. For a crisper result, bake for the last 10 minutes on the bottom heating element with fan, at 180°C (355°F).