Baked spinach pie

For the dough:

1 cup extra virgin olive oil

2 eggs

1 teaspoon salt

11/2 cup milk

700gr soft white flour

1 cup sesame for sprinkling

1 egg yolk to spread on top

For the filling:

3 tablespoons extra virgin olive oil

1 kilo spinach

1 bunch parsley

8 spring onions, only the green part

2 tablespoons spearmint, finely chopped

2 cups sour mizìthra cheese

Salt and pepper

Preparation:

Place the eggs, olive oil, milk, salt and two cups of flour in a bowl. Work the mixture by gradually adding the equivalent amount of flour and knead into dough. Check its density by hand and knead on a floured surface for 4-5 minutes. Cover with a linen cloth and let it rest, until you prepare the stuffing. Combine the finely chopped spinach and parsley in a big bowl. Dip your hands in plenty of salt and rub the spinach and parsley, until they shrivel up and acquire a vivid, deep green colour. Mix them with the finely chopped onions, spearmint, pepper and sour mizithra cheese. Divide the dough in half. Mix the finely chopped spinach and parsley in a big bowl. Slightly oil a round baking pan and lay the pastry sheet, so that an overhang is created. Empty the filling onto the pastry sheet and spread it uniformly with a spoon. Cover with a second pastry sheet and fold it around attaching the one with the other. Brush the pie with the beaten yolk. Sprinkle sesame over it and bake for 40-45 minutes at 180oC. Let the pie cool before cutting. It can also be eaten cold