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.
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.