Mix 2½ cups of all-purpose flour, ½ teaspoon of salt, ⅓ cup of extra virgin olive oil, and ¾ cup of water. Knead by hand for 5-7 minutes, then cover and rest for 20 minutes.
For the filling, mix 250g of chopped baby spinach, 250g of crumbled feta, 2 eggs, 2 minced garlic cloves, and ¼ teaspoon of black pepper.
Cut the dough into 4 pieces and roll each into a 14 × 8in / 35 × 20cm rectangle. Spread a quarter of the filling over one half, fold the other half over, and press the edges to seal.
Cook one at a time in a large skillet over medium-high heat, each in a quarter of 4 tablespoons of olive oil, for about 3 minutes per side, until golden and crisp.
