prassinopita

Lunch

Prassinopita

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Georgina Hayden’s prassinopita is her vegan take on Greek spanakopita. This celebration of greens pie is crammed with courgette and spinach and topped with sesame.

Ingredients

400g strong white bread flour, plus extra to dust

2 tsp fine sea salt

1 tbsp caster sugar

½ x 7g sachet fast-action dried yeast

4 tbsp olive oil, plus extra to grease

1 medium courgette (around 200g)

1 leek

4 spring onions

200g baby leaf spinach

¼ tsp fennel seeds

Bunch dill

Bunch flatleaf parsley

1 tsp freshly ground white pepper

1 lemon

2 tbsp sesame seeds

3 tbsp honey (or agave syrup, if you need the recipe to be vegan)

Directions

Sign-Up / Login to continue Reading

Pear, beetroot, feta and mint salad

Ingredients

Chicken, goat cheese and wild garlic cannelloni

Ingredients

Prassinopita

Ingredients

Directions

YOU MAY ALSO LIKE

Pear, beetroot, feta and mint salad

Chicken, goat cheese and wild garlic cannelloni

Spiced lamb and barberry kababs