Make the pastry: Process flour and olive oil until incorporated.

Add eggs and a small amount of water to form a dough.

Cover the dough with plastic wrap and let it rest for 30 minutes.

Prepare the filling: Fry onions in olive oil until soft and golden.

Add olives, capers, and herbs; cook for one minute.

Stir in tomato sauce and well-squeezed spinach; set aside to cool.

Prepare the fish: Dip skinned and deboned mahi-mahi in flour.

Fry the fish pieces until golden brown; set aside to cool.

Assemble the pie: Roll out half the dough and line a greased 30cm pie dish.

Layer half the raw potato slices on the bottom.

Top with half of the spinach mixture.

Distribute the lampuki fillets on top.

Add the remaining spinach mix and then the remaining potatoes.

Roll out the remaining dough and lay it on top, sealing the edges.

Brush the top with egg wash (egg mixed with water).

Decorate with any remaining dough.

Bake at 190C (375F) for 45 minutes.