Albanian Pite

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   Dough: 1.

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   Mix salt, water and 2 tablespoons oil together in a medium-sized bowl.

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   Slowly add in flour until mixture forms a dough.

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   2.

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   Knead on a floured surface for about 5 minutes, or until the dough becomes smooth, not sticky.

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   3.

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   Place the dough in a clean bowl, cover with a damp cloth and let sit for 1/2 an hour.

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   (Preferably in a warm place.

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   I usually turn my oven on warm and let the bowl sit on the range during this time.

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    It works like a charm!)

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    Butter Mixture: 1.

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    Melt together 4 Tablespoons each of butter and olive on the stove over low then set aside until needed.

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    Putting it all together: 1.

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    After dough has risen, place it on a floured surface.

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    2.

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    Roll it with your hands into a snake-like shape (think kindergartners playing with clay!)

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    3.

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    Cut off golf-ball sized pieces (I got about 28 out of my snake of dough).

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    4.

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    Form the pieces into balls by folding the edges of the dough inward.

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    Flip over so the smooth side of the dough balls faces up.

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    5.

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    With a rolling pin, flatten the dough balls into about 3-4 circles/ovals (you want the dough as thin as possible).

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    6.

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    Take each dough circle and individually stretch it out even further by hand (think pizza-making!).

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    7.

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    As you stretch out each circle, you want to start stacking them on top of each other and sealing the edges of each together.

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    In between each layer, brush on some of the butter mixture.

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    So, itll go:

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    -Stretch one circle of dough, lay it on the table -Brush on butter mixture (cover the entire surface) -Stretch another circle of dough -Lay the second circle on top of the first, and pull the edges of the second circle so it aligns with the first circle -Press edges together so they fuse -REPEAT

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    Youll want to make three piles of these stacks of dough circles.

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    One pile will have 5 layers; this will be your inner layer of the pie.

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    The other two piles will be your bottom layer and top layer of the pie.

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    These two stacks should have about an equal amount of dough layers just split the remaining the dough circles in half after making your first stack of the inner layer.

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    NOW you get to assemble the actual pie.

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    Preheat your oven to 375F.

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    8.

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    Brush a little of the butter mixture on the bottom of a 9x13 baking sheet.

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    Move your bottom layer of dough (stretch it further as you move it) and place on the baking sheet.

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    Stretch the dough so it covers the bottom of the pan and pinch the edges of the dough directly to the pan so it sticks.

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    9.

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    Squeeze the water from your spinach and then spread half of it evenly on the dough.

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    10.

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    Sprinkle some feta evenly on top of the spinach.

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    Amount is to your taste.

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    11.

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    Drizzle a little of the butter mixture over the spinach and feta.

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    12.

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    Repeat steps 8-11 with your thinner middle layer of dough and the remaining spinach and feta.

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    13.

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    Place the top layer of dough on top and pinch the corners of the dough together so all edges of the pie are sealed.

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    14.

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    Brush MORE butter on the top of the dough.

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    15.

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    Place dough in oven and bake until the top is nice and brown (my oven took about 45 minutes for this, yours will probably be different!).

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    16.

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    Slice and serve immediately.

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    Leftovers are quite delicious too!

* Per serving · 4 servings · Values may vary.

No additional tips available.