Spanakopita

Method

1. To make the pastry, put the flour in a bowl with the olive oil, 120 ml cold water and a pinch of salt. Mix until combined, then knead for five to 10 minutes. Set aside to rest for 30 minutes.
2. Meanwhile, sauté the onions in the light olive oil in a heavy-based frying pan for 15 minutes. Add the garlic and cook for a couple of minutes, then add the dill, parsley and mint. Cook for two more minutes, then remove from the heat and stir in the blanched chard with olive oil and garlic. Season with salt, pepper, nutmeg and lemon zest to taste. Preheat the oven to 190°C.
3. Divide the pastry into nine balls. Roll each out into a 15 cm round on a lightly floured surface. Now place 3 heaped tablespoons of filling in the middle of each, brush the rim with water and fold three equally spaced points from the edge to the middle to meet and form a pyramid shape. Seal the seams by pressing them tightly together. Brush the tops with olive oil, then sprinkle with the sesame seeds. Bake the pies for 30 minutes, until golden brown.