CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Dairy |
Greek |
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Dough : |
3 |
c |
Flour |
1 |
c |
Warm water |
2 |
tb |
Oil |
1/2 |
ts |
Oregano |
1 |
ds |
Salt |
|
|
Filling : |
1 |
lb |
Frozen spinach; chopped- |
2 |
|
Shallots; chopped |
1/2 |
c |
Parsley; minced |
1/3 |
lb |
Feta cheese; optional |
|
|
Salt, pepper, thyme |
INSTRUCTIONS
Mix dough ingredients; knead for about 2-3 minutes; adding flour to until
it doesn't stick to the hands - separate into 3 equal parts. Mix filling
ingredients.
Roll out the 3 dough balls- so that each one is a bit bigger than your
baking pan (i use 8x12 in.)- the amount of dough, for that size will give
you the right thickness.
Place the first layer on the greased pan, with ends hanging over the pan
rim - add half the filling.
Follow on with the second dough layer -add the rest of the filling.
Finish off with the last dough layer; fold the dough layers together.
Pluck a few holes, making sure you go through the second layer of dough.
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