Kidonitsa Recipe

Activate and mix

Warm the milk and water together to about 100–110°F (warm to the touch, not hot). In a large bowl whisk the warm liquid with sugar and instant yeast. Let sit 5 minutes until the mixture is lightly foamy.

Whisk the egg into the yeast mixture, then add the softened butter. In a separate bowl combine the flour and salt. Gradually add the flour to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 5 minutes). The dough should be slightly tacky but not sticky; add up to 2 tbsp extra flour if too sticky.

Shape the dough into a ball, lightly oil the inside of the mixing bowl with 1 tsp olive oil, place the dough inside, cover with plastic wrap or a clean towel and allow to rise in a warm draft-free place until doubled in size, about 60–75 minutes.

While the dough rises, prepare the filling. If using fresh spinach, sauté chopped spinach in a teaspoon of olive oil over medium heat until wilted; drain any excess moisture and let cool. Squeeze out extra liquid from the spinach using a clean towel or sieve.

In a medium bowl combine drained ricotta, crumbled feta, cooled spinach, chopped dill, lemon zest, 1 egg, salt and pepper. Mix thoroughly until smooth and cohesive. Taste and adjust seasoning; mixture should be creamy and slightly tangy.

Preheat the oven to 375°F (190°C). Lightly oil a 9-inch tart pan or a medium round baking dish with 1 tsp olive oil.

After the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Divide the dough into two portions: one slightly larger (about 2/3) for the bottom and one smaller (about 1/3) for the top crust or decorative pieces.

Roll the larger portion into a circle about 10–11 inches in diameter and press it gently into the prepared pan, letting the dough come slightly up the sides to form a shallow shell.

Spread the filling evenly into the dough-lined pan, smoothing the top with a spatula.

Roll the smaller dough portion into a 8–9 inch circle. Cut strips or decorative shapes from it. Either cover the pie with the circle and crimp the edges, or create a lattice with strips to allow steam to escape.

Whisk the remaining egg with 1 tsp water to make an egg wash. Brush the exposed dough lightly with egg wash and sprinkle sesame seeds evenly over the top.

Place the Kidonitsa on a middle oven rack and bake for 28–35 minutes, until the crust is golden brown and the filling is set (no visible liquid). If the crust browns too fast, tent lightly with foil for the last 10 minutes.

Remove from oven and let rest 10–15 minutes before slicing to allow the filling to set. Serve warm or at room temperature, cut into wedges.