Makes 6 to 8 servings

 

 1-3/4 cup all-purpose flour

 1 teaspoon salt

 1 teaspoon baking powder

 1/3 cup extra-virgin olive oil

 1/3 cup milk

 1 egg

 

Filling:

2 tablespoons extra-virgin olive oil

1 leek (white and light green parts only), diced

2 bunches fresh spinach, washed, trimmed and coarsely chopped

1 bunch Swiss chard, washed, stems removed and coarsely shredded

1 cup crumbled feta cheese

3/4 cup shredded mozzarella cheese

 2 eggs

 1 cup loosely packed fresh dill, minced

 1/2 teaspoon each salt and pepper

 

In large bowl, whisk together flour, salt and baking powder. In separate bowl, whisk together oil, milk and egg; pour over dry ingredients. Using wooden spoon, stir to form fairly smooth dough.

 

Turn out onto lightly floured surface; knead until smooth, about 2 minutes. Press into disc; wrap in plastic wrap and refrigerate for 30 minutes. (Dough will seem oily when removed from refrigerator.)

 

Filling: Meanwhile, in skillet, heat oil over medium heat; cook leek, stirring occasionally, until softened, about 5 minutes. Add spinach and Swiss chard, cover and cook over medium-high heat, stirring occasionally, until wilted, about 5 minutes. Let cool. Transfer to sieve; squeeze out moisture. Transfer to large bowl. Add feta and mozzarella cheeses, eggs, dill, salt and pepper; mix well. Set aside.

 

 On floured surface, roll out dough to 16-inch circle. Loosely roll around rolling pin; unroll onto 9-inch cast-iron skillet or metal baking dish, letting dough hang over edge. Mound filling in centre; lift pastry up over filling, letting pastry fall naturally into folds and leaving 5-inch opening in centre. Bake in bottom third of 375°F oven until pastry is golden and filling is steaming, about 45 minutes. Serve warm or at room temperature, cut into wedges.

 

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