Spinach and Feta Pie (Spanakopita)

We’ve baked this classic Greek pie in a round tin for extra crispiness. The ricotta adds a creamy texture, but you can swap it for extra feta.

Hands-on time 25min, plus cooling. Cooking time about 55min. Serves 6

800g spinach

4 spring onions, finely chopped 150g feta, crumbled

150g ricotta

Small handful dill, roughly chopped Small handful mint, leaves picked and roughly chopped

2 medium eggs, beaten Finely grated zest 1 lemon ¼tsp freshly grated nutmeg 50g butter, melted

6 filo sheets

1tsp sesame seeds

1 Preheat oven to 200°C (180°C fan) mark 6. Put spinach into a colander in the sink; pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach; firmly squeeze out excess moisture. Roughly chop.

2 In a large bowl, mix the spring onions, feta, ricotta, herbs, eggs, lemon zest, nutmeg, cooled spinach and plenty of seasoning until combined.

3 Lightly brush a 20.5cm round cake tin (either springform or loose-bottomed) with some of the melted butter. Brush the top of a filo sheet with butter and press into the tin. Repeat with a further 3 sheets, rotating them so the base and sides of the tin are completely covered; leave excess hanging over top of tin. Spoon in the filling and smooth to level.

4 Cut remaining 2 filo sheets into rough circles just larger than 20.5cm – use your cake tin base as a guide. Brush top of each with butter, then place on top of the filling (butter-side up). Scrunch in the overhanging filo, brush with remaining butter and sprinkle over sesame seeds.

5 Put tin on a baking tray (to catch any leaking butter) and cook in the oven for about 45min, covering with foil after 15min. Remove tray from oven, carefully remove outside of the cake tin, then re-cover top with foil and return to the oven for 5-10min to crisp the sides. Leave to cool for 10min, before transferring to a board or plate. Serve with a green salad, if you like. PER SERVING 302cals, 14g protein, 19g fat (10g saturates), 17g carbs (4g total sugars), 5g fibre