Spinach Pilaf Pie

This verdant pie is inspired by two rice-based dishes: perde pilavı, a Turkish pilaf wrapped in pastry, and Greek spanakorizo. Bright and lemony, the spinach-packed filling is studded with salty feta, sliced almonds, and sweet golden raisins—the latter two of which make a repeat appearance baked into the pastry for a decorative top.

The dough component of this pie is a simple yogurt-based mixture that rests at room temperature while you make the filling (you can also make it the day before and keep it in the fridge overnight; just be sure to bring it to room temperature before you begin assembly). It’s surprisingly stretchy, so after draping it into a buttered cake pan (with your almond and raising decorations underneath) and loading it up with pilaf, you’ll need only to gently tug at the edges to encase all the filling in dough.