Ingredients

• 175g frozen spinach
• 125g wholemeal flour
• 125g plain white flour
• ½ tsp sea salt
• 2.5 tsp baking powder
• 2 bunches of dill (40g) – optional
• 100g feta cheese
• 50g sesame seeds

Method

1. Defrost the spinach and squeeze out any excess liquid. Put the flour in a bowl with a pinch of sea salt, then gradually add 162.5ml 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 leave to rest for at least 10 minutes.
2. Finely chop the dill (if using) and spinach (stalks and all), then crumble over the feta and mix well with a pinch of black pepper.
3. Roll out the dough into a circle on the oiled/floured surface to roughly 30cm diameter. Evenly spread the spinach and feta mixture across half the dough in a semi-circle, 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.
4. Sprinkle sesame seeds into the remoska to lightly cover the bottom so the dough doesn’t stick.
5. Carefully transfer the ‘pie’ into the Remoska and Bake for 45 minutes or until beautifully golden