1. Peel and finely chop the onion. Peel and finely chop the garlic. Pat the fish dry and cut it into bite‑sized pieces. Wash and dry the spinach 2. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Reserve a splash of pasta water. 3. Heat the olive oil in a pan over medium heat. Add the fish pieces and cook gently for 3–4 minutes until opaque and tender. Transfer to a plate. 4. In the same pan, melt the butter. Add the chopped onion and cook until soft and translucent. Add the garlic and sauté for 30 seconds. 5. Add the spinach to the pan and cook until wilted. 6.Optional: for a silky, green sauce, transfer the sautéed spinach and onion mixture to a blender and blend until smooth. (If you prefer a rustic texture, skip this step.) 7. Return the spinach mixture to the pan if blended. Pour in the heavy cream, stir, and warm gently. Add lemon zest, salt, and pepper. Simmer lightly for 1–2 minutes without boiling. 8. Add the cooked fish back to the pan. Add the spaghetti and a splash of pasta water. Toss gently to coat the pasta without breaking the fish. 9. Plate immediately. Finish with black pepper, Parmesan, or a drizzle of olive oil.

   Use a baking tray with rims to avoid dripping in the oven. 1. Mix flour, water, oil and the salt in a bowl. 2. Knead the dough thoroughly on a floured work surface. Form a ball and cover with a plastic wrap. Set aside. 3. Add salt, pepper and thyme into cup with yogurt and stir a little. 4. Cut the onion into two pieces. Cut each piece into fine halfrings. 5. Cut bacon slices into small squares. 6. Line the bottom of a baking tray with rims with parchment paper. 7. Remove the plastic wrap from the dough. Roll out the dough on a floured surface into a thin sheet about the size of a baking sheet. 8. Transfer the dough onto a baking sheet. 9. Put yogurt on the dough and spread over the entire surface of the dough, leaving only 1 cm free from the edge. 10. Put a layer of bacon slices on top; a layer of onion on top of the bacon; a layer of cheese on top of the onion. 11. Preheat the oven to 410F (gas oven). 12. Bake the pie on the middle rack of the oven for about 15 min. The unsealed edges of the pie should be slightly golden brown.