Spinach and feta pie

This is my version of a Turkish Börek pie. Alternatively, you can stack layers of the filling and phyllo in an ovenproof dish and serve in squares – but I love the drama of the spiral!

1 Green scene Finely chop 1 onion and fry until glossy in 5ml olive oil. Boil 400g potatoes until cooked; drain and mash. Blanch 400g

spinach and a small handful of soft herbs such as origanum and dill, then chop finely. Crumble 3 feta rounds and add, along with 125ml grated Parmesan; season generously with salt, pepper, nutmeg and dried chilli.

2 A sticky situation Beat 1 large egg, 30ml olive oil and 45ml full-fat yoghurt together – this is used to stick the layers of dough together. Dilute with a little milk if it seems too thick. Have 6 sheets of

phyllo ready under a damp cloth to prevent them from drying out while you work, and keep a brush at hand.

3 Roll it up Place a sheet of phyllo on a clean surface and brush all over with the egg mixture. Place a second sheet on top and also brush that all over. Now add one-third of the filling in a long narrow strip along one side of the dough. Roll up the phyllo with the filling inside*, shape it into a spiral and place in a greased ovenproof pan, cake pan or baking tray. Form two more rolls with the remaining phyllo and join them to the first spiral to cover the bottom of the pan. * Beware of rolling up too tightly and using too much filling because the thin pastry may burst.

4 The final say Preheat the oven to 180°C. Brush the remaining egg mixture over the pie and in all the folds, and sprinkle 10ml sesame seeds on top. Bake for about 45 minutes or until golden-brown and cooked through. Serve hot or at room temperature with fresh lemon wedges.