Combine the flours, salt and psyllium husk in a large mixing bowl. Add the cold cubes of butter, and use your fingers to rub the butter into the flour until only small bits remain. It should resemble a course meal.

Stir in the yoghurt, then get your hands in and distribute it evenly. Add the water – just enough to form a smooth dough with no dry bits on the bottom of the bowl. Use the least possible amount of water to achieve this – drier pastry equals crispy, flaky pastry. Bring the dough together into a ball.

Lightly flour a sheet of baking paper with tapioca flour. Roll the dough out into a large rectangle – about 3-4 centimetres wider than the lip of the pie dish. Patch up any cracks as they appear. The dough should be about 1/2 centimetre thick.

Place your pie dish in the centre of the dough. Slide one hand under the baking paper and into the centre of the dish. Use the other hand to hold the dish. Flip the dish over and let the pastry fall into it. Be generous in letting the hanging parts of pastry fall into the dish or it will break.

Patch up any cracks and press the pastry firm up against the sides of the dish. Trim the overhanging edges with scissors and neaten them up or crimp them as you see fit. Use a fork to poke some air holes in the pie base and pop it in the fridge to chill.

Heat the oil in a large skillet or pot. Add the spring onion greens and cook for a minute or so or until fragrant. Add the dill and spinach and cook until the greens are wilted but still verdant. Transfer to a colander over the sink and allow to cool.

While the greens are cooling, preheat your oven to 200C/392F.

Whisk your eggs, then add the yoghurt, seasoning, nutmeg and lemon zest, if you’re using it. Add 3/4 of your finely sliced zucchini and chunks of feta, stir and set aside.

Once the greens are sufficiently cool, wring them out really well with your hands. This will take about 5 minutes, on and off. Make sure you really get in there or else the pie and pastry soggy. Once the spinach is very well wrung out, add it to the egg mixture. Mix to combine, then pour into your pie dish.

Use your hands to flatten the mixture out nicely, pressing down to distribute the egg mixture. Press the remaining zucchini lightly into the mixture to secure. Add the parmesan and walnuts, if you’re using them.

Transfer the pie to the oven for 30-40 minutes or until golden brown and cooked through.

Serve warm or cold. Pie keeps really well in the fridge for a number of days.