Spinach and Feta Filo Pie

Method

1. 1

   Wilt 5 min

   Cook the spinach in a dry pot over high heat in batches, tossing, until it collapses. Tip it into a colander and press down hard with a plate to start the water moving out.

2. 2

   Squeeze, then squeeze again

   Once it is cool enough to handle, take it in handfuls and wring it out like a cloth until it is almost dry. Wet spinach steams the pastry from underneath and you get a soggy base.

3. 3

   Mix the filling

   Chop the squeezed spinach roughly and mix it with the scallions, dill, feta, ricotta, eggs, nutmeg, pepper and salt. Taste it here, because feta varies enormously in how salty it is.

4. 4

   Heat the oven

   Oven to 190C / 375F. Brush a 26 cm round dish with olive oil, and keep the filo under a damp towel while you work or it dries out and cracks within a couple of minutes.

5. 5

   Layer the base

   Lay 5 sheets across the dish, brushing each with oil and letting the edges hang over the sides. Overlapping and slightly crumpled beats flat and tight, every time.

6. 6

   Fill and top

   Spread the filling level, fold the overhanging edges back in over it, then layer the last 5 sheets on top, scrunching each one loosely. Brush with oil and scatter the sesame seeds.

7. 7

   Score and bake 45 to 50 min

   Cut through the top layers into portions before it goes in, so it slices cleanly later. Bake 45 to 50 minutes, until deep gold and crisp right through to the middle.

8. 8

   Rest 15 min

   Leave it 15 minutes before cutting. The filling sets as it cools, so the slices hold their shape instead of sliding apart on the plate.