ingredients
2 cups All purpose flour
2 tablespoons butter, chopped
1/4 cup olive oil
1/2 cup warm water
Filling
14 ounce English spinach
1 leek, white part only, halved lengthways and thinly sliced
1/4 teaspoon ground nutmeg
2 teaspoons chopped fresh dill
1 3/4 cups feta, crumbled
1 tablespoon dry breadcrumbs
3 eggs, lightly beaten
2 tablespoons olive oil
method
1. Lightly oil a 1 1/4 inch deep baking tin with a base measuring 10 1/2 x 6 1/2 inches.
2. Sift the flour and 1/2 teaspoon salt into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs. Pour in the oil and rub it in by lifting the flour mixture onto one hand and lightly rubbing the other hand over the top. The mixture should clump together. Make a well in the centre and, while mixing by hand, add enough water to form a firm supple dough. Knead gently to bring the dough together — it may not be completely smooth. Cover with plastic wrap and chill for 1 hour.
3. Trim away the bottom quarter from the spinach stalks. Wash and shred the remaining leaves and stalks. Pile the spinach onto a clean tea towel, twist as tightly as possible and squeeze out as much moisture as possible. Put into a bowl with the leek, nutmeg, dill, feta, breadcrumbs and 1/2 teaspoon cracked black pepper.
4. Preheat the oven to hot 220°C (425°F). Roll out just over half the dough on a lightly floured surface until large enough to line the base and sides of the tin. Lift the dough into the tin, pressing evenly over the base and sides.
5. Add the eggs and oil to the spinach mixture. Mix with your hand, but do not overmix or the mixture will become too wet. Spoon into the pastry-lined tin.
6. Roll out the remaining pastry on a lightly floured surface until large enough to cover the tin. Lift onto the tin and press the two pastry edges firmly together to seal. Trim the excess pastry with a sharp knife from the outer edge of the tin, then brush the top with a little extra olive oil. Using a sharp knife, mark into three strips lengthways and then diagonally into diamonds. Make two or three small slits through the top layer of pastry to allow the steam to escape during cooking.
7. Bake the pie on the centre shelf for 45 - 50 minutes, or until well browned. Cover with foil if the pastry is overbrowning.
8. The pie is cooked if it slides when you gently shake the tin. Turn out onto a wire rack to cool for 10 minutes, then transfer to a cutting board or back into the tin to cut into diamonds. Serve warm or cold.
