Spinach Pie

a longstanding family tradition~recipe from Mom via Aunt Sue and all of our Greek/Albanian ancestors

Dough:

1/2 tsp salt

1 cup warm water

3 Tbs vegetable oil

3 1/2 cup flour

Knead & place in a plastic bag in the fridge overnight

The next day:

Prepare filling components:

12 oz crumbled feta (keep separate from the rest of the filling)

squish together in a large bowl:

2 large bunches of spinach or swiss chard or both, washed and chopped

4 eggs

1 tsp salt

1/4 cup milk

For crust:

melt together:

3 Tbs butter

1/4 cup olive oil

1. Preheat oven to 350 degrees.
2. On a floured counter top, knead refrigerated dough into a large ball. Divide ball into 4 portions (2 slightly larger, 2 smaller)
3. For the smaller dough quarters: divide each into 3 eggs sized pieces. Roll each "egg" of dough out to about the size of a saucer. Stack the 3 saucers of dough (with a sprinkle of butter/olive mix between layers. Roll out dough to the size of a pizza pan. Bake on pizza pan for about 7 minutes (or until leathery, but not crisp) Repeat with second smaller quarter.
4. For the larger dough quarters: divide each into 3 eggs sized pieces. Roll each "egg" of dough out to about the size of a saucer. Stack the 3 saucers of dough (with a sprinkle of butter/olive mix between layers. Roll the dough out as large as possible (edges should hang over sides of the pizza pan) Place one layer of dough on pizza pan, sprinkle with butter/oil mix & place second layer of dough over top.
5. Now place the first baked leathery dough disc on raw dough layers. Layer with half of spinach mixture and half of feta. Sprinkle with butter/oil mix.
6. Repeat layers.
7. Stretch the raw dough layers up over the top of the pie. Brush the crust with butter/oil mix.
8. Bake 35-40 minutes until crust is slightly browned.
9. Cool at least 10 minutes and cut into slices. This pie is great right out of the oven or cold out of the fridge the next day.