4 bunches English Spinach, (or nettles)washed, stalks removed
2 tbsp extra virgin olive oil
1 leek, green part only, washed and
4 tbsp fresh dill, roughly chopped
400g fresh ricotta (or ricotta/feta mix, roughly chopped)
Sea salt and freshly ground black pepper
Lemon wedges, to serve
Yoghurt cream pastry
300g (about 2 1/4 cups) plain flour, chilled
1/2 tsp salt
200g butter, chilled and diced
150g yoghurt, chilled
50ml cream, chilled
1. To make the pastry, combine flour and salt in a bowl, rub in butter or using a food processor, process until mixture resembles coarse crumbs. Add yoghurt and cream, stir or pulse until mixture is just combined. Turn out onto a floured surface, knead just until evenly combined. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1–2 hours. Pre-heat oven to 200ºC.
2. For filling, heat a large pan over medium-high heat, add spinach (or nettles), cover with a lid and cook, shaking pan, for 3 minutes or until spinach wilts. Transfer to a colander placed over a bowl and cool slightly. Using your hands, squeeze out excess moisture, then using a clean tea towel, wring out any remaining moisture.
3. Heat oil in a frying pan over medium heat. Add leek and cook, stirring until leek is soft but not coloured. Place into a medium sized bowl with the spinach and dill. Add the crumbled ricotta, season well with salt and pepper. Mix well then stir in the eggs.
4. Roll the pastry to 40cm diameter, and lay over a greased 30cm pie dish lined with baking paper. Place the filling in the middle and spread out a little. Bring the pastry up over the top to form a nice border for the pie, then use a rolling pleat or similar to make a neat looking edge. Brush the top generously with more olive oil (or an egg wash). Bake for a 30-35 minutes or until golden brown. Cool in the pan.
5. Serve slices at room temperature with fresh lemon wedges for squeezing over.