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:

3.Heat your oven to 200°C fan. Grind the fennel seeds using a pes parsley. Scrunch the filling in the colander one last time and really squeeze out the excess liquid it should look as if the greens have been wilted down. Transfer to a large mixing bowl. Add the chopped dill and parsley, the white pepper and the juice from the lemon, the mix into the greens by hand.

4.Turn the dough out onto a lightly floured worktop and pat into a ball. Roll or push it out into a circle about 35cm diameter, then heap the salted greens in the middle of the dough. Bring up the sides over the filling and join them together in the middle so you have a big pie.

5.Drizzle a little bit of 4cm ovenproof frying pan. Carefully flip the pie into it (so it’s seam-side down), patting and easing it in. Drizzle the top of the pie with a little more pat on the sesame seeds and ground fennel seeds. Put the pan over a medium heat and cook for 2-3 minutes until the pie starts to sizzle, then transfer the pan to the oven. Bake for 25-30 minutes until golden all over. Remove the pie from the oven and drizzle with the honey/agave. Leave for 5 minutes before serving warm – or serve at room temperature.