Agginaropita (greek artichoke pie)

Ingredients

For the pastry dough :

• 3 cups bread flour
• 1 cup all purpose flour
• ½ cup olive oil
• ½ cup tepid water
• 1 tsp salt
• 2 eggs

For the filling:

• 3 tablespoons olive oil
• 6 leeks (one white part), finely chopped
• 6 artichokes, quartered
• 1 onion, finely chopped
• 1 tsp salt
• 1 cup white wine
• 350 grams xynomyzithra
• 100 grams blue cheese
• 1 cup parsley, finely chopped
• 1 cup dill, finely chopped
• 3 eggs
• Freshly ground black pepper
• 1 tablespoon poppy seeds
• 1 tablespoon black sesame seeds
• 1 egg, for brushing

You may like

Jerusalem artichoke tart

Preparation

• Prepare the dough, see detailed instructions here. Position rack in top third of oven and preheat to 180°C. Line the baking tin with parchment paper.
• Wash all the vegetables. Cut the green end of the leeks. Heat the olive oil in a sautéing pan and sauté the leeks.
• Add the onion and the artichokes as well as the salt and sauté until translucent. Add the wine, cover the sautéing pan and cook for ten minutes, or until the wine has been absorbed.
• Remove from the heat and leave it for about 30 minutes to cool. Meanwhile, chop the parsley and dill, crumble the cheeses with a fork and add the eggs and pepper and mix well.
• Add this to the leeks and mix well. Divide the dough into six equal parts and roll out each pie into a disc about 20 cm., diameter.