- 3 eggs
- 1 pound chopped fresh spinach
- 3 leeks, chopped
- 5 green onions, chopped
- 2 1/3 cups crumbled feta cheese
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- 1 bunch spearmint, chopped
- 1 teaspoon white sugar
- 1 cup milk
- 3/4 cup olive oil
- 1 pinch salt and ground black pepper to taste
- 2 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 1 pinch salt
- 1/4 cup olive oil
- 2 cups water
- 1 1/4 cups grated Parmesan cheese (optional)
- 2 tablespoons cold butter, cut into pieces
- 2 tablespoons olive oil
- Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9×9 inch baking dish.
- Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9×9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
- Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.