For the pastry

1 kg flour
2 tubs natural yogurt
Water for binding
400ml Grappolini Paneolio Extra Virgin Olive Oil

For the filling

500g lampuki fillets, cut into squares
5 large basil leaves
3 mint leaves
1 tbsp chopped marjoram
1 tbsp capers, rinsed and patted dry
6 black olive, stoned and chopped
2 onions, finely chopped
100g peas, frozen or marrowfat
2 eggs, beaten
Salt and pepper
Few spinach leaves
50ml Grappolini Paneolio
Extra Virgin Olive Oil

To make the pastry

Mix together the extra virgin olive oil and the yogurt. Sieve the flour and make a well in the center. Add the salt, yogurt mix and slowly start kneading the pastry. If the dough feels dry, add a little cold water, knead enough to bind and leave to rest for about 1 hour.

To make the filling

Fry the chopped onions in a little extra virgin olive oil until translucent but not brown.

Add the herbs, peas, capers and olives, mix and set aside to cool. Season with salt and freshly ground pepper and add the lampuki and spinach. Combine the entire filling together with the beaten eggs.

Roll out the pastry and line the prepared dish, add the filling and top the pie with a lid. Bake in an oven at 180C for about 20 minutes until golden. Serve warm.