Instructions: Olive Oil Pastry: In bowl, sift together flour, salt and baking powder.

Whisk together milk, oil and egg; add to dry ingredients all at once. Using fingers or mixer with dough hook, blend until liquid is absorbed and dough has texture of earlobe, adding up to 2 tablespoon (25ml) more flour if necessary. Transfer to bowl; cover and refrigerate for at least 30 minutes or for up to 5 days.

Knead any oil back into dough; divide into quarters. On lightly floured surface, flatten one of the pieces into a disk; turn to flour other side.

Roll out into 8- or 9-inch (20-23cm) circle about 1/8-inch (3mm) thick.

Pastry will shrink slightly but can be stretched by hand before baking.

Transfer to waxed paper. Repeat with remaining dough, stacking between waxed paper.

Spinach Feta Filling: In bowl, combine spinach, leeks, feta and mozzarella cheese, currants, dill, parsley and pepper; mix well. Beat eggs with cornstarch; stir into spinach mixture until thoroughly mixed.

Place one of the sheets of pastry on lightly floured surface. Spoon about 1 cup (250ml) spinach mixture onto lower half; fold upper half over and pinch edges to seal. Place on greased baking sheet. Repeat to make 4 pies. Glaze: Beat egg with milk; brush over top of pies.

Bake in 400F (200C) oven for 20 to 22 minutes or until golden brown and crusty.

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