Pastry:
2 teaspoons dried or rapid action yeast
5 fl oz (150 ml) warm water
1 teaspoon sugar
10 oz (225 g) wholewheat flour
1 teaspoon salt
4 tablespoons olive oil
Filling:
1 onion
5 spring onions
1 lb (450 g) spinach
2 tablespoons parsley or dill
2 oz (50 g) feta cheese, or tofu
2 tablespoons olive oil
Freshly-ground black pepper
salt
1.Add the yeast to the warm water, stir in the sugar, and leave to ferment for 10 minutes.
2.Sift the flour and salt into a medium-sized bowl. Make a well in the centre and pour in 3 tablespoons of the olive oil. Stir in the yeast mixture.
3.Stir the ingredients together with a knife, and then press into a ball. Add more water, if necessary. Knead the dough for 7-8 minutes, by which time it should be smooth and pliable. Cover with a tea towel and leave to rise in a warm place until doubled in size (about an hour).
4.Chop up the onion and the spring onions. Finely chop up the parsley. Wash and chop up the spinach. Crumble the cheese, or tofu, and set aside in a small bowl.
5.Heat the oil in a large, heavy-bottomed pan, and add the onion and spring onion. Cook until soft. Add the spinach, and cook for five minutes, adding a little water if it starts to stick to the pan. Remove from the heat, stir in the cheese, or tofu, and the herbs. Season with salt and pepper.
6.Knead the dough two or three times and divide in half. Roll out one of the halves into a circle and place it in a greased 9 inch (23 cm) pie dish. Spoon in the spinach
filling, and then roll out the second piece of pastry in the same way,
and place it on top of the filling.7.Flute the edges of the pastry together, using the fingertips, and pressing them down onto the rim of the dish (diagram 1). Brush the pastry with the remaining tablespoon of oil. Make two slits in the top of the pie to allow steam to escape.
8.Place
the pie in the oven and cook at 180°C (350°F) Gas Mark 4 for 15 - 20
minutes, or until the crust is puffed up
and golden. Serve warm.
diagram 1