Green pie

For the dough

600 g country-style flour 7 g salt 40 g olive oil 50 g tsipouro or zivania 300 g water

For the filling

800 g greens (spinach, arugula, Swiss chard, beet greens) 300 g leek (white part) 200 g spring onion 20 g onion 1 bunch dill 1 bunch fresh coriander 1 bunch parsley 4 eggs 300 g feta zest from 2 lemons 100 g trahana 100 ml olive oil

For the dough, place all the ingredients in a bowl, knead until you have a smooth and elastic dough, and let it rest for 30 minutes.

Wash all the vegetables well and finely chop them.

Sauté them in a pot with olive oil and salt until softened.

Set them aside to cool and drain well.

Once the filling has cooled, add the eggs, trahana, crumbled feta and lemon zest. Adjust the seasoning with salt and pepper and set aside.

Divide the dough into 4 pieces, two larger and two smaller.

Roll out the sheets, lay the two bottom sheets, add the filling and cover with the two top sheets, sprinkling olive oil in between.

Seal the pie well, drizzle with olive oil and score the surface.

Bake in a preheated oven, using top and bottom heat, at 200°C for 45–50 minutes until golden.