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1
Start by making the pastry.
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2
Sift the flour with the salt and baking powder.
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3
Mix in about 6 tbsp.
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4
water, a little at a time, until the dough is gooey, but not wet.
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5
Add 1 tbsp.
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6
olive oil, plus another teaspoonful, and a little more flour, if needed, to make a cohesive mass.
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7
Knead the dough for 5 to 10 minutes, until smooth and elastic.
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8
Cover it and set aside to relax for an hour or two.
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9
For the filling, separate the curly endive leaves, so the vegetable will cook in the same time.
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10
Steam the spinach and endive together in a large pan, in the water clinging to the leaves, plus just an extra 1/2 cup.
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11
Turn the leaves over occasionally, so they wilt evenly.
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12
When they are wilted, but not mushy, drain them in a colander, pressing firmly with the back of a wooden spoon to remove as much excess liquid as possible.
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13
(Reserve the liquid for use in soup, or drink with a squeeze of lemon juice, as the Greeks do.)
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14
Saute the scallions in 2 tbsp.
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15
olive oil, until barely soft.
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16
Add a few tbsp.
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17
of water if they stick to the pan.
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18
Roughly chop the cooked spinach and curly endive and finely grate the zest from the lemon.
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19
Then toss the cooked vegetables with the scallions, parsley, dill, lemon zest and 1 tbsp.
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20
lemon juice, salt, and pepper, adding 3 tbsp.
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21
olive oil.
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22
Set aside until you are ready to fill the pastry.
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23
Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches deep and about 2-quart capacity and brush the inside with oil.
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24
Divide the pastry into two unequal parts, and then again into halves.
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25
On a floured surface roll out one of the larger pieces of pastry.
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26
This should be large enough to line the dish, coming up and over the sides (this should make it very thin).
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27
Fit it into the baking dish and brush it with olive oil.
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28
Do the same with the second piece of pastry, placing it on top of the first, and brush again with olive oil.
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29
Sprinkle the tbsp.
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30
of rice or cracked wheat over the bottom, to soak up excess juices, and fill with the spinach and herb mixture.
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31
Roll out the remaining two pieces of pastry, separately, to fit the top of the dish.
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32
Place the first on top of the spinach, brush with olive oil, then place the second on top of that.
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33
Prick the pastry with a fork in an attractive pattern and brush the entire top with olive oil.
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34
Sprinkle with sesame seeds.
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35
Bake in an oven preheated to 350F for 45 to 50 minutes, until golden brown.
