Filo, spinach and dill tart

Serves 6-8

This simple and easy tart can take all kinds of variations. You could swap chard or kale for the spinach, and add a little cooked chicken or smoked salmon to the ricotta mixture. — 60ml olive oil

— 1 red onion, finely sliced

— 8 handfuls spinach

— 230g ricotta

— 65g crumbled feta cheese

— 4 eggs

— grated zest of 1 lemon

— handful dill, finely chopped

— 100g butter, melted

— 6 sheets filo pastry

— 100g pine nuts, toasted

— 40g sesame seeds Preheat the oven to 220C/200C fan/gas mark 7.

Heat the olive oil in a frying pan over a medium heat and cook the onion for five minutes or until soft. Add the spinach, a handful at a time, waiting for it to wilt a little before adding more. Add a few pinches of salt as you go and cook until all of the spinach has just wilted, then remove from the heat.

Put the ricotta in a large bowl and whisk in the feta, eggs, lemon zest and dill. Season to taste.

Grease a 24cm springform cake tin with a little of the melted butter. Lay the pastry out on a work surface. Brush one pastry sheet with the melted butter and gently lay it across the tin, then press into the tin so the excess pastry is hanging over the side. Repeat with the remaining sheets.

Spoon the spinach mixture into the pastry, top with the ricotta mixture and sprinkle with the pine nuts. Bring the pastry edges over the top, brush with butter and sprinkle with the sesame seeds. Bake for 35 minutes or until the pastry top is golden brown.