Wholemeal Spelt Pie with Zesty Creamed Greens

Method

1. With a sharp knife, shred the greens and then wash thoroughly in a colander to remove any dirt. Add them, still wet, to a large saucepan along with a big pinch of salt. Finely dice and add in both your onion and lemon rind. Cover with the lid, then turn up the heat to medium so that the wet greens begin to sizzle. With the lid on, allow them to wilt/steam over a moderate heat until the greens begin to release their own moisture. Now take the lid off again, stir, turn up the heat, and allow the resulting liquid to evaporate.
2. Now bash up your peppercorns. When the greens mix has given up all its liquid and is tender and reduced, scrape it to the side and add the freshly crushed pepper. Allow this to toast until fragrant, then stir to combine. Add the double cream and mustard. Stir, reduce the heat to low. Cook until the mix is saucy, but not soupy, and a spoon dragged through makes a trail. Remove from the heat, cover, and leave to cool.
3. Meanwhile make the dough: mix together all the bread ingredients. You will probably need more water depending on flour use, add extra splashes until it can all hydrate into a shaggy dough. Cover and leave to rest while the filling cools. (This is an important step: the dough is a different, better beast after a rest.)
4. When the filling is cool (a little lukewarm is fine) and the dough rested, preheat your oven to 220°C (200°C fan). Split your dough into two. Taking one half, roll it out on a lightly floured surface into a very thin rectangle, just larger than your baking tray (I used 35x25cm). Fold it into quarters then gently transfer it onto the baking tray, unfold, and flatten out to fit. Try not to tear it, but don’t worry too much if it does: just do your best to pinch back closed.
5. Spread the cooled filling evenly over the prepared tray of dough, leaving an edge for the border. Now roll out the other half of dough until roughly the same size, and very thin. Fold this into quarters and again gently transfer over, unfolding as evenly as possible over the filling.
6. Pinch and roll the dough edges into a raised border around the pie. With a sharp knife, slash slim diagonal cuts evenly across the surface of the pie to release steam. Bake in the hot oven for 10 minutes, rotate, and bake for 10 minutes more. When it is developing leopard spots of colour on top, gently slide a fish slice underneath to check the bottom — it should be cooked but a little pale. (If still looking raw, reduce the heat, cover with tinfoil, and continue cooking until cooked).
7. Slide the whole pie off the tray and straight onto your oven rack, then cook for a further 5 minutes until entirely crispy. Remove and brush lightly with olive oil: this will make the crust shiny and golden. Cut into slices and eat immediately. Leftover slices re-crisp well in a hot oven.