Spinach and Ricotta Stuffed Pizza Pies

Preheat your oven to 220°C (200°C fan/gas 7). Lightly oil two 21cm loose-based shallow sandwich tins. In a large mixing bowl, combine the wholemeal spelt flour and the yeast. Pour in 1 tsp of rapeseed oil and 280ml of warm water. Mix with a cutlery knife until a dough forms, then use your hands to knead it into a soft, pliable consistency. If the dough feels too dry, add up to 20ml more water. Divide the dough into four equal portions and cover with a clean tea towel to rest.

To prepare the filling, heat 2 tsp of rapeseed oil in a medium pan over medium heat. Sauté the sliced onions for about 5 minutes until they soften and begin to color. Add the sliced mushrooms and grated garlic, cooking and stirring frequently until tender. Stir in the bouillon powder and the baby spinach, cooking just until the leaves have wilted. Remove from the heat and fold in the ricotta and fresh thyme leaves.

Take one piece of dough and roll it out to line one of the sandwich tins, allowing for a small overhang at the edges. Spoon half of the spinach filling into the tin and spread it evenly. Roll out a second piece of dough and place it snugly over the filling. Fold the overhanging dough from the bottom layer over the top to seal the pie completely. Spread half of the tomato purée mixture over the top and sprinkle with half of the grated cheese. Repeat this process with the remaining dough and filling to create a second pie.