Green Vegetable and Feta Pie

Ingredients for  4  Servings

• -

  Olive oil
• 1

  Head spring greens, shredded
• 2

  Courgettes (roughly 350g), grated
• 3

  Garlic cloves, crushed or grated
• 400g

  Tin of butter beans, drained
• 400g

  Frozen spinach, defrosted and drained thoroughly
• 2

  Eggs, beaten
• 150g

  Feta, crumbled
• 1

  Lemon, finely grated zest only
• 1 tsp

  Dried oregano
• ½ tsp

  Dried mint
• Pinch

  Ground nutmeg (optional)
• 200g

  Filo pastry
• 30g

  Butter, melted
• Pinch

  Sesame seeds
• -

  Salt and freshly ground black pepper

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt. Fry for 4-5 minutes, until softened and slightly caramelised. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool.
2. Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened. Add to the plate with the spring greens and cover with more kitchen paper. Put a second plate on top and press down to squeeze out as much excess moisture as possible.
3. Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using. Give everything a good stir, breaking up the butter beans as you mix. Season with salt and pepper.
4. Preheat the oven to 200°C/Fan 180°C/Gas 6.
5. Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry.
6. Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges. Sprinkle over the sesame seeds.
7. Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown. Place the pan into the oven and bake for 30 minutes until golden and crisp.
8. Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve.