Method

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Mix the flour, oil and salt in a bowl, slowly adding warm water as needed. Knead dough well and divide it into two parts, one smaller and one bigger.

 

Roll out one layer from each part and grease them with half the butter. Fold both layers as an envelope and leave them in the refrigerator for 30 minutes.  

Roll them out with a pin and grease again with the other half of butter. Then again leave in the fridge for an hour.  

Grease baking pan with a little butter. Roll out the bigger crust and place in the baking pan.

Prepare the filling. Chop the cleaned leeks finely, mash them with your hands lightly with salt and put to fry in a little preheated oil. Briefly boil the Benino Nettles and strain. Mix the leeks and Benino Nettle. Leave to cool, then add crumbled white cheese, yogurt and eggs. Mix well and pour evenly on the crust.

Roll out smaller dough to create a crust and put on top. Fold edges and make folds on the surface. 

Bake in a preheated oven at 200ºC for around 30 minutes.

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Adapted from a recipe by Knead Food.