TO DRINK: For a refreshing drink over a long lunch, try an iced ouzo spritzer with lemon and soda, spiked with fresh mint.
Spinach, leek and dill pie
- 300g (2,5 cups) cake flour
- pinch of salt
- 10ml (2 tsp) baking powder
- 30ml (2 tbsp) fresh dill, finely chopped
- 190ml (¾ cup) water
- 15ml (1 tbsp) ouzo
- 45ml (3 tbsp) olive/avocado oil
- 125ml (½ cup) olive/avocado oil, plus extra for brushing
- 1 medium onion, finely chopped
- 4 small leeks, coarsely chopped
- 700g baby spinach, chopped
- 60ml (¼ cup) fresh flat-leaf parsley, coarsely chopped
- 500g feta, crumbled
- 5ml (1 tsp) ground nutmeg
- 10ml (2 tsp) ground cumin
- 1 large egg, lightly beaten
For the pastry, sift 240g (2 cups) of the flour with the salt and baking powder into a large mixing bowl and stir in the dill. Make a well in the centre and pour in the water, ouzoand oil. Mix to combine well.
On a lightly floured surface, knead the dough for about 3 minutes, adding more flour only if necessary. Cover in plastic wrap and refrigerate for about 1 hour, then leave to stand at room temperature for 30 minutes.
Preheat the oven to 180°C. Lightly grease a 22cm cake tin.
For the filling, heat 45ml (3 tbsp) of the oil in a large frying pan and sauté the onions and leeks for a few minutes. Add the spinach and cook until wilted. Turn into a colander and leave to drain and cool.
In large bowl, mix the parsley, feta, spices, egg (reserving a little for brushing) and the remaining oil with the spinach mixture.
Knead the dough to soften and divide into 2 portions. Roll out 1 portion to fit the cake tin with excess dough hanging over the sides. Brush with a little oil.
Pour the filling into the prepared dough and fold the overhanging pastry edges over the filling.
Roll out the remaining portion of dough and cover the filling, tucking the edges under the bottom crust. Cut away any excess pastry and score the top with a fork. Brush with the egg and bake until golden brown, for about 35 – 40 minutes. Serve warm.