Prassinopita (celebrations of greens pie)

Ingredients:

400g strong white bread flour, plus extra to dust

2 tsp fine sea salt

1 tbsp caster sugar

½ x 7g sachet fast-action dried yeast

4 tbsp , plus extra to grease

1 medium courgette (around 200g)

1 leek

4 spring onions

200g baby leaf spinach

¼ tsp fennel seeds

Bunch dill

Bunch flatleaf parsley

1 tsp freshly ground white pepper

1 lemon

2 tbsp sesame seeds

3 tbsp honey (or agave syrup, if you need the recipe to be vegan)

Procedure:

1.Put the flour in a large mixing bowl (or the bowl of a stand m of sea salt. In a jug, mix the sugar and yeast with 225ml warm water. Leave for a few minutes. Use your fingers to rub into the flour (or use a dough hook), then make a well in the middle. Mix in the yeast water, adding a few more tablespoons of water if the dough needs it to come together – you don’t want it to be dry. Turn out the dough onto a lightly floured surface, then knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook Transfer the kneaded dough to a clean, lightly oiled bowl and leave to prove for 1 hour.

2.While the dough is proving, prepare the filling. Trim and slice the courgette lengthways, then finely slice each half. Trim and slice the leek the same, then put in a colander and rinse thoroughly to remove any grit. Finely slice the spring onions. Put them all in a large colander with the baby leaf spinach and scrunch in the remaining 1 tsp salt, really turning the vegetables. Leave the colander in the sink for 30 minutes, scrunching it all together again halfway through.

PROCEDURE CONTINUED ON NEXT CARD.