Nettle pie

For the filling:

1 kilo nettles

2 large onions, finely chopped

3 spring onions, finely chopped

4 teaspoons olive oil

Salt

For the dough:

1/2 kilo flour approx.

1 cup olive oil

1/2 tablespoon salt

3 tablespoons vinegar

1 tablespoon fresh yeast

11/2 cup sesame

Some yellow cheese

Preparation:

Boil the nettles and combine with the remaining ingredients for the stuffing. Slightly saute the onions beforehand. Use the ingredients for the dough to make 2 pastry sheets as follows: mix the salt with the flour and add the oil, vinegar and yeast dissolved in 1 cup of tepid water. Work the materials well, adding a little tepid water, until the dough is homogeneous and smooth. Let it stand for about 20 minutes and halve it. Then roll out 2 pastry sheets of 4-5mm thickness each. Lay the first on a greased baking pan, place filling on it and cover with the second pastry sheet. Brush the pie with egg or olive oil and sprinkle with plenty of sesame seeds. Bake at moderate temperature for about 50–60 minutes.