• 150-200gr. butter at room temperature
  • 1 teacup cold water
  • 1 kg all purpose flour
  • 1 teacup olive oil
  • 1tsp salt
  • 500gr EPIROS Feta cheese, crumbled
  • 1 ½ kg fresh spinach
  • 1 bunch dill, finely chopped
  • 1 bunch spring onions, finely chopped
  • 1 small bunch mint, finely chopped
  • 3 eggs
  • 2 Greek coffee cups (espresso cups) semolina
  • Salt & black pepper
  • 1 egg
  • 1 espresso cup olive oil
  • 1 espresso cup milk
  • 1 espresso cup cold water


Sift the flour into a bowl, add water, olive oil and salt. Knead into a springy, flexible dough. Add more flour as necessary. Split the dough into two and shape into two balls.  Flour the counter top and, using a rolling pin, roll out the first ball into a large, almost round sheet; using your finger spread some EPIROS butter onto it. Mentally split the sheet into four; pick up one fourth from its top corner and fold it into the rest, then do the same with the remaining three, buttering the top sides every time. Place the sheet onto a floured plate and repeat the procedure with the second ball of dough. Refrigerate the two sheets of pastry for at least 3 hours.  Wash spinach well, cutting off roots and hard stems. Finely chop and let it strain in a sieve. Squeeze and press to remove any remaining water and move to a bowl, adding the finely chopped onions, dill and mint. Add the eggs, beaten, the feta cheese and the semolina. Add salt & pepper to taste and mix well.
Using the rolling pin again roll out the first sheet of pastry and place it on the bottom of a well-greased baking tin, also covering the sides. Place the filling onto the pastry and cover with the second sheet; the top sheet should be pleated. If there is any leftover dough, twist it into a rope and place it around the edge of the pie. Oil the surface of the pie and bake in a pre-heated oven – 180-200°C – for 20 minutes.
Remove the pie from the oven and using a knife lightly cut into the pastry, across the top, horizontally and vertically. Beat the egg, milk, olive oil and water together and pour over the top. Continue baking until the top is golden. Serve it hot or warm.