1 3/4 cups all purpose flour
1/2 cup semolina flour
3/4 teaspoon salt
12 teaspoons butter (1 1/2 sticks/170 grams), cold
3/4 cup (6 ounces) Greek (strained) plain yogurt, or 1/2 – 3/4 cup unstrained plain yogurt
3 bunches kale (about 8 ounces each), or 10 ounces cooked kale
2 cups diced yellow onions, 1/2 inch dice
1/4 cup olive oil
salt and freshly ground black pepper
1 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper
1 teaspoon minced garlic
1 cup (8 ounces) crumbled feta cheese
1/3 cup dried currants
Whir flours and salt together in food processor. Cut butter into chunks. Then add to food processor and pulse until butter is mostly combined with flour but a few pea-sized pieces remain (you can also cut butter into flour with two knives or a pastry blender). Add yogurt and egg, and pulse to combine. Dump dough out onto a piece of wax paper or plastic wrap, and form into a solid disk. Wrap and refrigerate for 30-60 minutes.
Dough can be made ahead several days, or may also be frozen for several months and thawed when ready to use.
Wash the kale leaves in cold water. Strip the leaves from the stems (discard the stems or save them for another use, such as stock, soup, or smoothies). Bring a large pot of salted water to a rolling boil, and fill sink or large bowl with very cold water and a tray of ice cubes. Stir the kale leaves into the boiling water and cook for 5 minutes, or until kale is tender. Remove kale from boiling water and plunge into ice water. Stir gently. When kale is cool, put it in colander and squeeze out excess water. Roughly chop cooked kale and put in large mixing bowl. Fluff up the kale with your hands, separating the kale pieces as best you can.
Sauté the onion, lightly seasoned with salt and freshly ground black pepper, in olive oil until it softens and begins to turn golden. Stir in the Aleppo pepper and minced garlic, and cook for 1 minute. Add onions, oil, and seasonings to bowl with kale, along with the feta cheese, currants, and eggs. Stir all the ingredients together, making sure they are well combined.
Remove dough from refrigerator. Preheat oven to 375°F. Line a rimmed half sheet pan (18” x 13” baking sheet) with parchment paper.
On a well-floured pastry cloth, roll out dough into an oval approximately 20” x 15” (If you cut the recipe in half, roll into a 13” circle). Trim off any uneven edges. Move the dough onto the parchment paper lined baking sheet. Dump the filling onto the dough, and evenly spread it out over the dough using the back of a spoon or spatula, making sure to leave a 2” border all the way around the filling. Fold the edges of the dough up over the filling, pleating as you go so the dough will lay flat around the curves.
Bake for 40-50 minutes, or until crust is nicely browned (If you cut the recipe in half, bake for 35-40 minutes) Serve immediately or at room temperature. Leftovers make a delicious breakfast!
NOTE: To strain yogurt for the recipe, start with 1 1/4 cups unstrained plain yogurt. Line a colander with paper towels. Dump the yogurt into the lined colander and let the liquid drain out of the yogurt for 60 minutes.
Recipe and photograph courtesy of Laurie Constantino.