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1
Dissolve the yeast in the water.
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2
Combine the flour, butter and a pinch of salt in a large bowl.
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3
Make a well in the centre, gradually pour in the yeasted water and mix well to form a soft but not sticky dough.
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4
Knead on a lightly floured surface for 10 minutes, then form into a ball, cover with a clean tea towel and leave to rise in a warm place for 2 hours.
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5
Preheat the oven to 200C/400F/gas mark 6.
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6
Lightly grease a baking sheet with olive oil.
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7
Peel the potatoes and slice into rounds about 5mm/1/4 inch thick.
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8
Place on the baking sheet, sprinkle with salt and pepper and drizzle with extra virgin olive oil.
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9
Roast for about 15 minutes, until cooked through but firm.
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10
Meanwhile, heat 3 tbsp extra virgin olive oil in a frying pan, add the onion, then sweat over a medium heat until it has softened.
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11
Add the courgettes and saute on a medium heat for 10 minutes until softened.
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12
Add the artichokes with their oil and cook for 5 minutes.
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13
Add the spinach and salt and pepper to taste, cover with a lid and cook for 5 minutes.
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14
Allow to cool.
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15
Increase the oven temperature to 220C/425F/gas mark 7.
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16
Beat the eggs in a bowl, then stir in the Parmesan and some salt and pepper.
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17
Add the cooled vegetables and gently combine.
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18
Line a round 23cm/9 inch diameter pie dish with greaseproof paper.
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19
Divide the dough in half.
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20
Roll out one half on a lightly floured surface and line the bottom and sides of the pie dish.
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21
Arrange the cooked potatoes on the bottom, followed by the vegetable filling.
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22
Roll out the other piece of dough and cover the pie, sealing well so that the filling does not escape.
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23
Prick all over with a fork and brush with extra virgin olive oil.
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24
Bake in the oven for 30-35 minutes, until golden.
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25
Can be eaten hot or cold.
