In a bowl, sift two cups of flour, salt and baking powder. Make a well in the center and pour water, ouzo and olive oil. Knead the dough for about 5 minutes, adding the remaining flour, if necessary. The dough was covered and allowed to rest in the fridge for a minimum of 1 hour. Remove dough. Spinach is washed, chopped and drained. Getting hot is 2 tbsp olive oil in a pan and stew the onion and coarsely chopped leeks until tender. Add spinach and mix until soft and reduce its volume. Drain all ingredients in a colander, then cooled. In a large bowl mix the crumbled feta cheese, chopped herbs and other spices, lightly beaten egg and 1/4 cup olive oil. Confused well and add to spinach mixture. The dough is divided into two equal parts. Spread one portion of dough on a floured board and form a circle with a diameter of about 35 cm. Move the dough in a greased tray with a slightly smaller diameter to spend a little more dough around the edges. With brush Spread the dough with olive oil, pour the filling and the dough is folded edges on the filling. Spread and the rest of the dough in the same way. Place it on a stuffing as a lid, having tucked into the ends of the upper layer. With the fork are made symmetrical holes on top. Careful not to break the dough. Top is coated with beaten in 1 tbsp milk egg white. Bake about 40 minutes until a crispy brown crust.