Place the flour, water and salt in the bowl of the mixer and knead for 20 minutes on the medium speed

Knead a little on the counter with my hands until it becomes very smooth.

Dust with flour the bowl and leave the dough inside covered with a towel, to rest for 20 to 30 minutes.

Finely chop the onion, spinach and dill.

In a pan with oil, add a whole clove of garlic and sauté the onion. Add the spinach and cover with a lid. Let it wither while stirring occasionaly. Remove the lid and remove it from the fire. Let it cool.

In a bowl place the eggs, a little salt and pepper, crushed feta cheese and dill.

Once the spinach is completely cool, drain it and add it to the bowl with the rest of the filling ingredients.

Divide the dough into 4 equal parts and make them into balls. Dust them with flour, cover them with a towel and let them rest for 15 minutes.

Spread the dough layers to the size of a large plate and butter them well. Put them in pairs on a plate one on top of the other and cover them with a film. Let them rest.

On a large surface that you greased with butter, place a sheet and start pulling it slowly around to open it.

Add the filling and twist the sheet. Repeat with all the dough discs.

Preheat the oven at 230 degrees Celsius without the fan

Place the twisted pie in a buttered pan starting from the center. Butter and bake for 35 to 40 minutes on the second shelf from below.