1. Cretan Spinach Pie aka Kalitsounia
2.  
3. The Dough
4. 4 cups of flour
5. a teaspoon of olive oil
6. a teaspoon of salt
7. 3/4 cup of water
8.  
9. The dough should be the consistency of playdoh, not too sticky, not too dry, so you you can
10. wing the ratio of flour to water until it reaches desired consistency, not sure how
11. accurate my ratio is because I wrote this like 10 years ago...let the dough sit for an hour
12.  
13.  
14. Spinach Filling
15. 2 pounds of fresh spinach
16. a whole bunch of scallions
17. 1/4 of a cup of parsley........
18. Half pound of Feta
19. 1 Egg
20. and a few big glugs of olive oil (what's a glug? Just wing it, maybe a few tablespoons)
21.  
22. Boil some water and pour it over the greens mixture and let it sit for a few minutes, drain it
23. and when it's not too hot to handle either get some cheese cloth or use your hands to wring as much
24. water as possible out of the greens. This is important because if it's too wet it will ruin the dough pockets
25. that you're going to put it in.
26.  
27. after that beat 1 egg, add the beaten egg along with a half pound of feta cheese
28.  
29. For the next part if you have a pasta roller it will be much easier, if not you need some strong hands and a rolling pin
30. cut the dough in a few different portions and roll out out as thin as possible, after you have sheets of dough,
31. cut them into 2 inch squares and put spoonfuls of the mixture into each square and close each corner into either
32. squares or triangles. Use a fork to smash the seal closed and then panfry them in just a bit of
33. olive oil for a few minutes on each side.