Hortopita - cooking recipe

Ingredients

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 1/2 cups extra virgin olive oil, plus additional
2 leeks, white parts only, well washed, split, and cut into 1/4-inch slices
1 small onion, finely chopped
4 scallions, white and green parts, thinly sliced
1 1/2 lbs spinach, well washed, dried, and roughly chopped
1 cup parsley, finely chopped
1/2 cup mint, finely chopped (optional)
2 tablespoons dill, chopped
2 1/2 cups feta cheese, crumbled
1 teaspoon fresh ground black pepper
salt, to taste

Preparation

Preheat the oven to 400 degrees F. Butter the bottom and sides of two 12-by-18-inch baking sheets.
In a food processor, combine the flour, salt, and baking powder. Add 1 cup cold water and 2/3 cup olive oil, and process until smooth. Remove the dough from the food processor, knead it into a ball with your hands, and wrap loosely in plastic film. Let it sit for 10 minutes or until ready to use.
In a large saute pan, heat 1/2 cup of the oil over medium heat. Add the leeks, onion, and scallions, and saute until soft, about 5 minutes. Add the spinach, and saute, stirring until slightly soft, about 3 minutes.
Using a slotted spoon, transfer the vegetables to a medium bowl, and add the parsley, mint (if using), dill, feta cheese, and salt and pepper. Taste, and adjust the seasonings if necessary.
Divide the dough into 4 pieces. On a floured surface, roll out each piece of dough into a very thin rectangle. Brush each piece with the remaining oil, and spread 3/4 to 1 cup of filling along the length and center of each rectangle. Starting at one long side of each rectangle, roll the dough around itself to enclose the filling.
Place the rolled dough seam-side down on the baking sheet, bending each piece to form a spiral. Brush with olive oil, and prick the surface here and there with a fork to allow steam to vent. Reduce the oven temperature to 375\u00b0F and bake until golden, 35-40 minutes. Remove from the oven, and cool slightly, cut, and serve.