Spanakopita Pupusas with Lemon-Dill Curtido

Method

1. Make the curtido first. Shred the cabbage 3 mm thin and slice the red onion very thinly. Finely grate the lemon zest and set it aside for the filling, then squeeze the juice over the vegetables. Add the vinegar, oregano and salt and massage with your hands for 1 minute, until the cabbage softens slightly. Leave for at least 20 min, tossing once; it is a fresh, Greek-style take on curtido.

   Add in this stepCabbage 120 gRed onion 25 gLemon ½Dried oregano ½ tspWhite wine vinegar 20 mlSalt ¼ tsp

2. For the sauce, coarsely grate the cucumber and squeeze it hard in your fist to remove the water. Mix with the yogurt, finely grated garlic, chopped dill and salt. Refrigerate until serving.

   Add in this stepGreek yogurt 100 gCucumber 50 gGarlic clove ½Fresh dill 1 tbspSalt 1 pinch

3. Wash the spinach. Heat some of the olive oil in a 24 cm frying pan over medium heat, add the sliced garlic and spring onion and stir for 30 seconds until fragrant. Add the spinach by the handful and stir for 2 min, just until wilted and bright green. Tip into a sieve, let it cool, then squeeze out as much liquid as you can; wet spinach steams inside and makes the pupusas split.

   Add in this stepExtra virgin olive oil ¾ tbspGarlic clove 1Spring onion 1Fresh spinach 150 g

   medium heat

4. Chop the squeezed spinach finely and mix it with the crumbled feta, grated mozzarella, chopped dill and the lemon zest you set aside. The mixture should hold together when pressed.

   Add in this stepFeta 60 gMozzarella 80 gFresh dill 1½ tbsp

5. Mix the masa harina and salt, add the warm water little by little and knead for 2 min into a soft, smooth dough like play-dough that does not crack at the edges when flattened. Cover with a damp cloth. Divide the dough into 4 balls of about 110 g and the filling into the same number of portions.

   Add in this stepMasa harina (nixtamalised corn flour) 200 gSalt ¼ tspWarm water 260 ml

6. Rub your palms with some of the olive oil. Cup a ball of dough into a 10 cm bowl in your palm, press in a portion of filling, close the dough over it and gently pat between your palms, turning, into a disc 12 to 13 cm wide and 1 cm thick. Patch any cracks with a little dough.

   Add in this stepExtra virgin olive oil 0.6 tbsp

7. Heat a 26 cm heavy pan over medium heat for 3 minutes and wipe it with the remaining olive oil. Cook the pupusas, in batches if needed, for 3 min 30 sec per side, until golden-spotted and crisp and the cheese sizzles at the edges. Serve hot with a pile of drained curtido and a spoonful of the yogurt sauce.

   Add in this stepExtra virgin olive oil 0.6 tbsp

   medium heat