Spinach, ricotta and feta filo pie

SERVES 4 500g frozen English spinach 2tsp olive oil

1 large brown onion, diced

1tsp salt

1 garlic clove, crushed

1 large handful mint, leaves

plucked and chopped

1 large handful parsley, leaves

plucked and chopped

1 small handful dill, leaves

plucked and chopped

Pinch of freshly grated nutmeg 1 large egg, beaten

150g good quality feta

cheese, diced

150g ricotta (low-fat

if you prefer)

Olive oil spray

150g (8 sheets) filo pastry

1 Preheat oven to 200°C/180°C fan/gas 6. Defrost spinach in a colander. Squeeze out as much water as you can and set aside.

2 In a medium frying pan over low heat, heat the oil and cook the onion with the salt gently for about 10-15min, until sweet and soft but not brown. Add garlic and cook for a further 2min. Remove and set aside to cool.

3 In a large mixing bowl, stir together the onion and garlic, spinach, herbs, nutmeg, egg, feta and ricotta. Feta’s saltiness can vary hugely so taste the mixture for seasoning and adjust it to your taste.

4 Spray a 20cm springform cake tin with olive oil spray. Lay 2 filo sheets horizontally across the cake tin, patting them down into the tin. Take another 2 sheets and place them at a 90-degree angle across the first sheets. Turn the cake tin 45 degrees and place another 2 sheets across, horizontally, and then another 2 sheets at a 90-degree angle. You should end up with the base of the tin covered by filo, with excess filo draped over the sides of the tin.

5 Spoon the pie filling into the centre and fold the filo over the top, as messily or as neatly as you choose – messy creates more brown ruffles. Spritz the top of the pie with olive oil spray and place in the preheated oven for 35-45min. The top may brown earlier than that but don’t take it out too soon as filo needs a long cook to become crisp. Check with a skewer that it’s hot through to the centre before removing from the oven.

6 Allow to cool to room temperature before serving in wedges with a Greek salad or simple tomato salad.