Ingredients:

520 g all-purpose flour
220 ml water
120 ml olive oil
220 ml olive oil for brushing
40 ml white wine vinegar
20 g granulated sugar
2 teaspoons salt

Method:

Mix all ingredients together, except the 220ml olive oil for brushing, into a bowl and mix for a few minutes until the dough comes together and pulls away from the sides of the bowl.
Once the dough is soft and cover the dough with glade wrap and leave it to set for 30minutes.

Filling Ingredients:

500g feta cheese, crumbled

200g cream cheese
3 tablespoons olive oil
Optional: 1-kilo spinach
Pepper and salt to taste
Sesame seed for finish

Method:

While the dough is setting, preheat the oven to 190 degrees
Add the feta cheese, cream cheese, 3 tablespoons olive oil, pepper, salt, and the optional spinach to a bowl and mix the ingredients together
Once the dough is ready, sprinkle flour on the working surface to avoid sticking.
Section the dough into 2 sections; 1 for the filling (bigger portion of dough), the other for the Top and Bottom of the pie.
Once the dough is sectioned, start rolling out the bigger portion for the filling very THIN and longer not wide.
Once rolled thinly and long, add the mix on top of the dough until all gaps are filled evenly and to drizzle olive oil on filling.
Roll the dough up to create a snake or sausage look.
Then brush a 30cm round baking pan with olive oil
Roll the smaller dough portion and roll out 2 thin round sheets to place in the pan as the base.
Drizzle olive oil on the sheets
Place the filled dough on the pan in a swirl pattern. You can start from the middle swirling out our from the edge of the pan circling in depending on your preference.
Then, move back to your second dough piece. Create 2-3 rolled thin round sheets.
Place each round thin sheet on top of the pie in the pan. This is the top so try to not rip the sheet and try to tuck the edges inwards so it is tucked all the way around.
Drizzle with more olive oil to make it crunchy!
Add sesame seeds if preferred
Place it into the oven and bake for about 45minutes, or until golden and crunchy.
Viola! Cut and serve to perfection for the whole family to enjoy!

This recipe has provided by the team at Santorini on Oxford

Dimitrios Laskos has worked hard in the hospitality business since he was 13 years old in order to support his beloved ones. Having a natural talent for this job, he studied hard and built a successful career in the hospitality industry. It was many years ago when Dimitrios came for holidays to Sydney for the first time since his parents took him to live in Greece.

For almost 18 years he has been active in the Australian market. It was in 2003 that he made his dream come true, by opening Santorini in Oxford! The magical bond built between the restaurant and their customers is their driving force!