Turkish pasta pie

For the dough: 450 g flour, 4 eggs, juice from 1 lemon; 1/2 teaspoon salt 0.1 l of warm water.
For the filling: 8 tomatoes; 140 g pitted olives, 1 bunch each of dill and parsley; 300 g feta cheese; 1/2 teaspoon ground paprika 100 g butter; 3/8 l of milk.

1. Sift flour into a large saucepan, squeeze out a depression. Stir eggs, lemon juice and water, pour into a well and knead everything into a homogeneous dense dough. Wrap the dough in a transparent film and place in a cold place for at least half an hour.

2. For the filling, wash the tomatoes, cut out the attachment points of the stalks. Cut the tomatoes into circles. Dry the olives and also cut into circles.

3. Wash the dill and parsley, shake off the water and chop finely. Mix greens, crumbled feta cheese and ground paprika into a creamy mass with a mixer. Melt the butter and stir in the milk.

4. Roll out the dough on a board sprinkled with a thin layer of flour into a thin layer, cut into 3 parts according to the size of a baking dish. Boil the layers alternately in a large amount of salted water, each for 4 minutes, then lay out and dry on a kitchen towel.

5. Grease a round or rectangular shape, put the first layer, brush with a creamy milk mass. Put half of the tomato and olive filling on it. Spread a part of the cheese from the top and cover with a second layer. Spread with creamy curd mass, put a layer of tomatoes and olives, spread the rest of the cheese mass. Put the third layer on top.

6. Pour the surface of the pie with the remaining creamy-milk mass, chop it several times and bake until golden brown in an oven preheated to 180 ° for 30-40 minutes.

7. Let off steam from the pie, put out of the mold, cut into 8 portions and serve warm to the table. If desired, the cake can be decorated with tomato slices, olives and dill bunches.