Spinach and feta filo pie

• Filo pastry270 g
• Baby spinach600 g
• Feta200 g
• Free-range eggs3 eggs
• Brown onions150 g
• Butter60 g
• White potatoes600 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk, Egg.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 190°C (170°C fan). Cut the potatoes into wedges, toss with a tablespoon of oil and salt on a tray, and put them in the oven: they need about 45 minutes.600 g white potatoes
2. Chop the onion and cook in a little oil in a large pan for 5 minutes until soft. Add the spinach in handfuls and stir until wilted. Tip into a sieve and press out as much liquid as you can with the back of a spoon, so the pie does not go soggy.600 g baby spinach150 g brown onions
3. Mix the spinach and onion with the crumbled feta, the beaten eggs, a teaspoon of dried mixed herbs and plenty of black pepper.200 g feta3 eggs
4. Melt the butter. Layer half the filo sheets in a baking dish, brushing each one with butter and letting the edges hang over. Spread the filling in, then cover with the rest of the filo, buttering each sheet. Fold the edges in and brush the top.270 g filo pastry60 g butter
5. Bake for 35 minutes until deep golden and crisp. Cut into squares and serve with the potato wedges.

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