Pkhlovani

Step 1: Mix 14 oz plain flour, 1 tsp salt and ½ tsp bicarbonate of soda in a bowl. Add 5 ½ oz matsoni or plain yogurt, ½ cup warm water and 2 tbsp sunflower oil and knead for 5 minutes into a soft, smooth dough that no longer sticks to your hands. Cover and rest for 30 minutes.

Step 2: Bring a large pan of water to the boil. Blanch 14 oz beet greens or chard for 2 minutes and 10 ½ oz spinach for 30 seconds, until just wilted. Drain and cool under cold water.

Step 3: Squeeze the greens hard in a clean tea towel until no more water runs out, then chop finely. Common mistake: leaving them wet; the base never crisps.

Step 4: Mix the greens with 4 spring onions, 1 oz fresh coriander, ½ oz fresh dill, ⅛ oz fresh tarragon, 3 ½ oz Imeretian cheese or mild feta, ½ tsp salt and ½ tsp black pepper. Taste: it should be well seasoned.

Step 5: Heat the oven to 400°F (fan 350°F) and butter a 28 cm round tin or ovenproof frying pan.

Step 6: Divide the dough in two, one piece slightly larger. Roll the larger piece into a 34 cm circle and line the tin, letting the edges hang over.

Step 7: Spread the filling evenly, roll the second piece into a 28 cm circle, lay it on top and fold the overhanging edge over it, pinching to seal. Cut a small hole in the centre for steam.

Step 8: Brush with half of ⅔ oz butter and bake for 30–35 minutes, until deep golden and the base sounds hollow when tapped.

Step 9: Brush with the rest of ⅔ oz butter as soon as it comes out, rest for 10 minutes and cut into wedges.