Crispy creamy spring greens pie

Such an easy pie to make, the tangy, creamy sauce contrasts beautifully with the sweetness of the greens and the crisp pastry.

Serves 4 INGREDIENTS

1 small to medium onion, diced

1-2 tablespoons oil

1 medium leek, cleaned, split into

4 vertically and finely chopped

6 spring onions, sliced, including the tender green part

1 clove of garlic, finely chopped

200g (7oz) spring greens, washed thoroughly, with the tough outer leaves and stalks removed

200g (7oz) crème fraîche

Coarsely ground black pepper, to taste 1

rounded tablespoon of mayonnaise

1 rounded teaspoon

Dijon mustard

5 squares (half sheets) chilled filo pastry

25g (1oz) bu er, melted

METHOD

Preheat oven to 180C (fan ovens), gas mark 6 or equivalent.

You will need a 23cm (9in) pie dish or similar. Fry onion and leek slowly until soft. Add spring onions and garlic towards the end of cooking time.

Finely chop greens and add to pan. Continue cooking them for a further 2-3 minutes until wilted and bright green.

Stir in crème fraîche, pepper, mustard and mayonnaise. Transfer to pie dish.

Unroll filo pastry. Remove 5 half sheets (you need square pieces) and cover with a damp tea towel. Quickly reseal the remaining pastry and return it to the fridge, or freezer, to use another time.

Take a piece of pastry, brush with butter, tuck over filling, then pleat and fold for a rumpled effect. Repeat with the remaining pieces,

Brush the top with butter and bake for 25 minutes or until the pastry is golden brown and crisp.