Spinach and Feta Filo Pie

Method

1. 1

   Preheat the oven

   Heat a conventional oven to 190°C (375°F), or a fan oven to 170°C (340°F), and brush a 26 cm round baking dish with 1 teaspoon of the oil.

2. 2

   Wilt the spinach

   Cook the spinach in batches in a large dry pan over high heat for 3 to 5 minutes per batch, tossing until fully collapsed, then transfer it to a colander.

3. 3

   Drain and chop

   Cool the spinach for 10 minutes, then press and wring it in handfuls until no liquid drips out; chop it roughly.

4. 4

   Mix the filling

   Beat the eggs in a large bowl, then mix in the spinach, spring onions, dill, feta, ricotta, nutmeg, pepper and ¼ teaspoon salt until evenly combined.

5. 5

   Keep filo covered

   Keep the filo sheets covered with a clean, barely damp tea towel while assembling, removing one sheet at a time.

6. 6

   Layer the base

   Lay 5 filo sheets across the dish, brushing each lightly with oil from the measured 60 ml and letting the edges overhang; brush the exposed edges lightly.

7. 7

   Add the filling

   Spread the filling evenly over the pastry base, then fold the overhanging filo over the filling.

8. 8

   Arrange the top

   Brush each remaining filo sheet lightly with oil, scrunch it into loose folds, and arrange the folds edge to edge across the filling so no large gaps remain.

9. 9

   Finish the pie

   Brush the top lightly with only the oil needed to coat dry patches, then scatter over the sesame seeds.

10. 10

    Score and bake

    Score the top into 6 portions without cutting deeply into the filling, then bake at 190°C (375°F), or 170°C (340°F) fan, for 35 to 45 minutes until crisp and deep gold.

11. 11

    Check the centre

    After 35 minutes, check that the centre is hot and the filling set, not liquid; if the pastry is already deep gold, cover loosely with foil and continue baking until done.

12. 12

    Rest and serve

    Rest the pie for 15 minutes at room temperature until the filling has settled, then cut along the scored portions and serve.

Tips

• Use trimmed spinach weight and squeeze it until no liquid drips out.
• Measure the oil and brush it on sparingly; the filo should be lightly coated, not saturated.
• Keep filo covered as you work to prevent it drying out.
• Check the pie from 35 minutes; cover loosely with foil if the top browns before the centre is hot and set.

Swaps

• Replace up to half the dill with chopped fresh mint.
• Replace the ricotta with 100 g well-drained cottage cheese.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 180°C oven until piping hot in the centre and crisp.