Vine leaf pie

Name: Vine leaf pie
Cuisine: European, British
Ingredients: 25 vine leaves (fresh or from a jar); 250g frozen spinach, thawed; 10 spring onions, finely chopped; 4 cloves of garlic, crushed to a paste; 500g Greek yoghurt; 200g feta cheese; 40g toasted pine nuts; 20g dill, finely chopped; 30g mint, finely chopped; 250g basmati rice (from a pouch or cooked and cooled); 60g raisins; 1 teaspoon freshly ground black pepper; 1 teaspoon chilli flakes; 2 tablespoons rice flour; 50g butter, melted; 1 tablespoon sesame seeds; 2-3 tomatoes, chopped ½ cucumber, chopped 1 cos lettuce, chopped ½ red onion, chopped; a handful of black olives, pitted olive oil, for drizzling lemon juice, to taste