Ingredients

4 cups all-purpose flour plus additional for dusting

2 teaspoons salt

3/4 cup water

1/2 cup whole-milk yogurt (preferably Greek)

3/4 cup extra-virgin olive oil

1 tablespoon red-wine vinegar

For filling

• 6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 5 large celery ribs, finely chopped (about 3 cups)
• 1 teaspoon salt
• 1 cup chopped fresh mint
• 2/3 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh dill
• 1/4 lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)
• 1 1/2 oz finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup; see Tips, page 167)
• 1/4 teaspoon black pepper
• 3 large eggs

• Special equipment: a 17- by 12-inch shallow heavy baking pan (1 inch deep)

Description

Pitas, Or Savory Pies, Are Ubiquitous In Mountainous Epirus, In No Small Part Because Their Portability Suited Itinerant Sheepherding Families....

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