How to make
The flour is sifted into a bowl and the two eggs are beaten into it, the oil, salt, sugar, vinegar and yogurt are added.
The dough is kneaded and it is transferred to a greased and floured surface and kneaded until elastic and non-sticky.
A little flour is sprinkled to achieve the ideal elasticity, but not too much, so that it does not become hard, but soft and pleasant. Let it rest for 20-30 minutes.
The leek is chopped and fried in the oil until it softens for about 3-4 minutes, then the spinach, coarsely chopped with a little salt, is added. It is stirred for 2-3 minutes and as soon as it softens and its volume drops by half, it is removed from the heat.
The dough is divided into as many balls as you think will cover the size of the baking pan in which you will bake. I had 7 for a 9x13″ (22x33 cm) rectangular baking pan.
Each ball of dough is dipped into the melted fat and butter so that it is thoroughly soaked. Roll it out to the thinnest possible crust and place it in the greased baking pan.
Drizzle again with more of the fat and spread it over the spinach stuffing and crumbled white cheese.
The last crust that will cover the pie is just sprinkled with the fat that is left.
That way the layered pie is cut into squares and poured with the egg beaten with yogurt and milk.
Place it in an oven heated to 370°F (190°C) and bake for 25 minutes, then take it out and spray generously with cold water.
If it has already acquired a darker color, wrap it with aluminum foil and put it back in the oven for another 15-20 minutes, reducing the temperature to 330°F (165°C).
When the pie has turned a dark golden brown, it's completely done and still check the inside, because a lot depends on the thickness. If you used a smaller baking pan, the pie will be thicker and may need more time.
As soon as you take it out of the oven, wrap it with a clean towel for about 10-15 minutes.
The Layered Leek and Spinach Pie is ready.
