Recipe Index

Ingredients

• 1¼ cups all-purpose flour
• ½ tsp. baking powder
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 1 large egg
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. plain whole-milk Greek yogurt
• 1 cup basmati rice
• 2 lb. frozen chopped spinach, thawed
• 4 Tbsp. extra-virgin olive oil, divided
• 2 Tbsp. chilled unsalted butter, plus 4 Tbsp. melted
• 2 medium leeks, white and pale green parts only, thinly sliced
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
• Zest and juice of 1 lemon
• 7 oz. feta, crumbled
• ½ cup (packed) coarsely chopped dill, plus sprigs for decorating
• ⅓ cup golden raisins, plus more for decorating
• ⅓ cup sliced almonds, plus more for decorating
• Freshly ground pepper
• All-purpose flour (for surface)
• 1 garlic clove, finely grated
• 1 cup plain whole-milk Greek yogurt

Method

1. Whisk the flour, baking powder and ½ tsp. salt in a large bowl, blend in the egg, 2 Tbsp. olive oil and 2 Tbsp. Greek yogurt, then knead the shaggy dough for about 3 minutes until smooth and wrap it to rest.
2. Heat the oven to 400°F, rinse the basmati rice until the water runs clear, and squeeze the thawed spinach bone dry in a sieve and then in a kitchen towel.
3. Cook the leeks in 2 Tbsp. olive oil and the 2 Tbsp. chilled butter in a heavy pot over medium-high heat for 5 to 7 minutes until softened and crisping at the edges.
4. Stir the rice and 2 tsp. salt into the leeks for about 1 minute until the grains turn translucent at the edges, add 1¼ cups plus 2 Tbsp. water, cover and cook on low for 12 minutes.
5. Scatter the spinach over the rice off the heat, cover the pot with the reserved towel and lid for 5 minutes, then fluff and fold in the lemon zest and juice, feta, dill, raisins, almonds and remaining 2 Tbsp. olive oil with freshly ground pepper.
6. Roll the dough to a 14-inch round, line a buttered 9-inch cake pan with it, spoon in the pilaf, fold the overhang over the filling and brush with melted butter.
7. Bake the pie covered with foil for 20 minutes, then uncovered for 23 to 26 minutes until the crust is golden brown, rest it for 5 minutes and turn it out.
8. Stir the grated garlic into the remaining 1 cup Greek yogurt, thin it with water to a pourable sauce, season with salt, and serve the pie in wedges with the yogurt sauce for drizzling.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data