Spanakopita Cambo-Style

This is traditionally a spinach pie and, delicious as it is, I do play around with it and often add kale, chard or rocket if it’s in the garden or I have extra that needs to be used up. Sometimes I’ll add a handful of sultanas and some toasted pine nuts to the filling too. Use olive oil instead of melted butter to brush between the leaves of filo if you prefer a lighter pie. This is great served with a simple tomato salad and some tzatziki.