“Across Greece you’ll find wonderful savoury pies bursting with spinach, dill and feta, which inspired me to make this simple 5-ingredient variation. Heavy on the sesame, it’s a really beautiful thing. ”
Preheat the oven to 220°C/425°F/gas 7. Defrost the spinach and squeeze out any excess liquid. Put the flour in a bowl with a pinch of sea salt, then gradually add 325ml of water, mixing with a fork as you go. Once it comes together, use flour-dusted hands to knead until the bowl is clean and the dough is smooth, then transfer to a large oiled surface to rest. Finely chop the dill and spinach (stalks and all), then crumble over the feta and mix well with a pinch of black pepper.
Stretch out the dough on the oiled surface to roughly 40cm x 60cm – I use my hands but you can use a rolling pin, if you prefer. Carefully lift the dough so half of it sits in an oiled 30cm x 40cm tray, with the rest overhanging. Evenly spread the spinach mixture across the dough in the tray, leaving a 2cm gap around the edges. Carefully fold over the overhanging half and press or twist the edges to seal. Rub the top with olive oil, then sprinkle over the sesame seeds, firmly pressing and patting them into the dough. Bake on the bottom shelf of the oven for 25 minutes, or until beautifully golden. Delicious hot, at room temperature or cold from the fridge.