Spanakopita nistisimi (lenten spinach pie)

1 lb Curly endive
      3 lb Fresh bulk spinach
           -washed, large stems removed
      3 bn Large scallions
           - white and green chopped
           - together
      5 tb Fruity olive oil
      1    Lemon
  1 1/2 c  Finely chopped fresh dill
      1 ts Salt
           Freshly ground black pepper
      1 tb Rice or cracked wheat

-----------------------------------PASTRY-----------------------------------
  1 1/2 c  All-purpose flour
           Extra flour for rolling
      1 ts Sea salt
      1 ts baking powder
      5 tb olive oil (about)
      1 tb Sesame seeds
 
  Start by making the pastry.  Sift the flour with the salt and baking
  powder. Mix in about 6 tablespoons water, a little at a time, until the
  dough is gooey, but not wet.  Add 1 tablespoon olive oil, plus another
  teaspoonful, and a little more flour, if needed, to make a cohesive mass.
  Knead the dough for 5 to 10 minutes, until smooth and elastic.  Cover it
  and set aside to relax for an hour or two.
  
  For the filling, separate the curly endive leaves, so the vegetable will
  cook in the same time.  Steam the spinach and endive together in a large
  pan, in the water clinging to the leaves, plus just an extra 1/2 cup. Turn
  the leaves over occasionally, so they wilt evenly.  When they are wilted,
  but not mushy, drain them in a colander, pressing firmly with the back of a
  wooden spoon to remove as much excess liquid as possible. (Reserve the
  liquid for use in soup, or drink with a squeeze of lemon juice, as the
  Greeks do.)
  
  Saute the scallions in 2 tablespoons olive oil, until barely soft.  Add a
  few tablespoons of water if they stick to the pan.  Roughly chop the cooked
  spinach and curly endive and finely grate the zest from the lemon. Then
  toss the cooked vegetables with the scallions, parsley, dill, lemon zest
  and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons olive
  oil. Set aside until you are ready to fill the pastry.
  
  Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches deep
  and about 2-quart capacity and brush the inside with oil.  Divide the
  pastry into two unequal parts, and then again into halves.  On a floured
  surface roll out one of the larger pieces of pastry. This should be large
  enough to line the dish, coming up and over the sides - this should make it
  very thin.  Fit it into the baking dish and brush it with olive oil. Do the
  same with the second piece of pastry, placing it on top of the first, and
  brush again with olive oil.
  
  Sprinkle the tablespoon of rice or cracked wheat over the bottom, to soak
  up excess juices, and fill with the spinach and herb mixture.  Roll out the
  remaining two pieces of pastry, separately, to fit the top of the dish.
  Place the first on top of the spinach, brush with olive oil, then place the
  second on top of that.  Prick the pastry with a fork in an attractive
  pattern and brush the entire top with olive oil.  Sprinkle with sesame
  seeds.  Bake in an oven preheated to 350 F for 45-50 minutes, until golden
  brown.
  
                  Source: Recipes from a Greek Island - by Susie Jacobs
                  ISBN: 0-671-74531-X
                  Typed for you by Karen Mintzias