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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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11
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!
