1-3/4cups cups all-purpose flour
1tsp baking powder
1/3cup extra-virgin olive oil
2 tbsp extra-virgin olive oil
1sweet onion, chopped
5green onion, chopped
3 bags (each 10 oz/284 g)fresh spinach, trimmed
1-1/2cups cups crumbled feta cheese
3/4cup cup shredded mozzarella cheese
1/2cup chopped mint
1/2cup chopped dill
1/2cup chopped parsley
1-1/2 tsp salt
1-1/2 tsp pepper
1 pinch ground cloves
In large bowl, whisk together flour, salt and baking powder. In separate bowl, whisk together oil, milk and egg; pour over dry ingredients. Using wooden spoon, stir to form fairly smooth dough. Turn out onto lightly floured surface; knead until smooth, about 2 minutes. Press into disc; wrap with plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 5 days.)
Filling: Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook sweet and green onions, stirring, until softened, about 2 minutes. Transfer to large bowl.
In batches, place spinach in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press to remove moisture. Add to onions along with feta and mozzarella cheeses, eggs, mint, dill, parsley, salt, pepper and cloves; mix well.
On lightly floured surface, roll out dough to 16-inch (40 cm) circle. Loosely roll around rolling pin; unroll onto 9-inch (23 cm) cast-iron skillet or baking dish, letting dough hang over edge. Mound filling in centre; lift pastry up over filling, letting pastry fall naturally into folds and leaving 5-inch (12 cm) opening in centre. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is steaming, about 45 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 30 minutes.)
Transfer to cutting board or serving plate if desired. Let stand for 10 minutes. Cut into wedges.