8 cups all-purpose flour
1/3 cup olive oil
1/2 cup dry white wine
2 cups water
1/2 teaspoon salt
1/4 cup olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound boneless lamb shoulder, cut into 1-inch cubes
1 pound boneless pork shoulder, cut into 1-inch cubes
1/4 cup tomato paste
1/4 cup dry white wine
3/4 cup water
1 cup grated Greek Kefalotiri or Parmesan cheese
1 potato, peeled and cut into 1/2-inch cubes
1/2 cup long grain rice
1 teaspoon minced parsley
1 teaspoon chopped fresh mint or spearmint
1/2 teaspoon dried marjoram
salt and pepper to taste
1 egg, beaten
Prepare the dough placing flour in a large bowl. Make a well in the center and pour in 1/3 cup olive oil, white wine, water, and salt. Mix together with your hands for a few minutes to form a smooth dough. Cover with plastic wrap and refrigerate while proceeding with recipe.
Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic, and cook for a few minutes until the onion softens and turns translucent. Stir in the lamb and pork; increase heat to medium-high and continue cooking until the onion begins to brown, about 5 minutes.
Stir in tomato paste until the meat is covered. Stir in white wine, and simmer for 1 minute. Pour in water and bring to a simmer. Reduce heat to medium-low, cover, and simmer until tender, about 45 minutes.
When the meat is done, remove from the heat and allow to cool while preparing crust.
Preheat oven to 450 degrees F (230 degrees C). Lightly brush a 9×13-inch glass baking dish with olive oil.
Divide the dough into two pieces, with one piece larger than the other. Roll out the large piece on a floured surface until it is large enough to fit the bottom of the baking dish and come up the sides of the pan; press into the baking dish. Roll out the smaller piece of dough into a rectangle to use as