Pite

Combine the flour and salt in a large bowl. Gradually add the warm water while mixing with your hands, kneading for ten minutes until the dough is very smooth, soft, and elastic enough to stretch without tearing.

Divide the dough into eight equal balls, brush each lightly with oil to prevent drying, and cover with a clean towel. Let the dough balls rest for at least thirty minutes so the gluten relaxes and makes stretching easier.

In a bowl, mix the crumbled feta cheese, chopped spinach, and beaten eggs together, seasoning lightly with pepper. The feta provides enough salt, so taste the filling before adding any more.

On a lightly floured surface, take one ball of dough and roll it as thin as possible. Then carefully stretch it over the backs of your hands until it becomes paper-thin and nearly translucent, working from the centre outward.

Brush the stretched dough sheet with oil, spread a thin layer of the cheese and spinach filling across its surface, then gently fold or roll it into a long strip. Coil the strip into a spiral shape.

Place the filled coil into a well-oiled round baking pan. Continue stretching, filling, and coiling the remaining dough balls, arranging each coil next to the previous one until the entire pan is filled in a spiral pattern.

Brush the top of the assembled pite generously with olive oil and any remaining beaten egg. Bake in a preheated oven at 190°C for thirty-five to forty minutes until the top is a deep, crackling golden brown.

Let the pite cool in the pan for five minutes before slicing into portions. Serve warm or at room temperature, traditionally paired with cold yogurt thinned with water or a glass of buttermilk on the side.