Preparation

Preparation for the dough

Sift the flour into a large bowl, use your fingers to make a hole and add water, oil, vinegar, and salt.

Use your fingertips to mix them and work the dough gently.

Knead the dough in a clean, lightly-floured bowl, covered with one towel.

Leave to rest for 1 hour in a warm place.

Preparation for the stuffing

Heat 3-4 tbsp olive oil in a large skillet over medium heat.

Sauté the spring onion and the garlic.

Stir in the kale and the spinach Continue until they’re limp (2-3 minutes)

Add the apple vinegar and 1 tbsp of flour and mix them well.

Remove from the heat and set aside to cool.

In a medium bowl mix together the eggs, feta, chopped parsley, chopped dill, and the ground coriander.

Add it to the kale -spinach mixture.

Strain it with your hands.

Then....

Cut the dough into 2 pieces.

Take one piece of the dough and the other cover it again until you use it.

Tip out onto a floured work surface and dust the top with a lot of flour.

Roll out the dough up-down, and right-left(+) until thinness.

Repeat the same with the other piece of dough.

Last steps

Preheat the oven to 350 degrees (175-180C).

Brush with olive oil one large baking pan.

Brush the pastry with olive oil and spread the stuffing along to the dough.

Before you start rolling it, close the right and the left side of the dough.

Place it in a large baking pan and brush it with olive oil.

Continue the same procedure with the other dough.

Bake in preheated oven for one hour, 175-180C until it is golden brown and crispy.

Enjoy!