Sift the wholemeal flour, add the white flour, some salt, olive oil and baking powder.

Add the orange juice and pulp to the flour mixture. Knead with one hand, using the other to add flour and/or water, until the dough is smooth and elastic. Leave the dough for one hour in the fridge.

In a casserole, heat some oil and sautee the onion, adding the spinach, parsley and half the coriander. Let the greens cool down and drain them. Put them in a large bowl and mix the remaining coriander, eggs, dill, nutmeg, salt and pepper. Optionally, add some feta and mutzithra cheese.

Use a rolling pin and lay half the dough on an oiled pan. Top it with the filling and the remaining dough, which you have previously rolled. Bake for 45’ to 60’ at 180 degrees. Bon appetit!