INGREDIENTS

INSTRUCTIONS

Start by making the pastry.  Sift the flour with the salt and baking
powder. Mix in about 6 tablespoons water, a little at a time, until
the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus
another teaspoonful, and a little more flour, if needed, to make a
cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
elastic. Cover it and set aside to relax for an hour or two.  For the
filling, separate the curly endive leaves, so the vegetable  will cook
in the same time.  Steam the spinach and endive together in  a large
pan, in the water clinging to the leaves, plus just an extra  1/2 cup.
Turn the leaves over occasionally, so they wilt evenly. 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. (Reserve the liquid for use in soup, or drink  with a squeeze
of lemon juice, as the Greeks do.)  Saute the scallions in 2
tablespoons olive oil, until barely soft.  Add a few tablespoons of
water if they stick to the pan. Roughly chop  the cooked spinach and
curly endive and finely grate the zest from  the lemon. Then toss the
cooked vegetables with the scallions,  parsley, dill, lemon zest and 1
tablespoon lemon juice, salt, and  pepper, adding 3 tablespoons olive
oil. Set aside until you are ready  to fill the pastry.  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.  Divide the
pastry into two unequal parts, and then again into halves.  On a
floured surface roll out one of the larger pieces of pastry.  This
should be large enough to line the dish, coming up and over the  sides
- this should make it very thin.  Fit it into the baking dish  and
brush it with olive oil. Do the same with the second piece of  pastry,
placing it on top of the first, and brush again with olive  oil.
Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
soak up excess juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the
top of the dish. Place the first on top of the spinach, brush with
olive oil, then place the second on top of that. Prick the pastry  with
a fork in an attractive pattern and brush the entire top with  olive
oil. Sprinkle with sesame seeds.  Bake in an oven preheated to  350 F
for 45-50 minutes, until golden brown.  Source: Recipes from a Greek
Island - by Susie Jacobs ISBN:  0-671-74531-X Typed for you by Karen
Mintzias  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 193
Calories From Fat: 85
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 542.7mg
Potassium: 347.3mg
Carbohydrates: 24.2g
Fiber: 2.1g
Sugar: <1g
Protein: 4.5g