Spinach, leek and dill pie – Food & Home Magazine

Ingredients

• PASTRY
• 300g (2,5 cups) cake flour
• pinch of salt
• 10ml (2 tsp) baking powder
• 30ml (2 tbsp) fresh dill, finely chopped
• 190ml (¾ cup) water
• 15ml (1 tbsp) ouzo
• 45ml (3 tbsp) olive/avocado oil
• FILLING
• 125ml (½ cup) olive/avocado oil, plus extra for brushing
• 1 medium onion, finely chopped
• 4 small leeks, coarsely chopped
• 700g baby spinach, chopped
• 60ml (¼ cup) fresh flat-leaf parsley, coarsely chopped
• 500g feta, crumbled
• 5ml (1 tsp) ground nutmeg
• 10ml (2 tsp) ground cumin
• 1 large egg, lightly beaten