• 10 to 12 sheets of filo pastry
• Black onion seeds or sesame seeds
• Olive oil

Filling

• Olive oil
• Small bunch of spring onions, finely chopped
• 350 g fresh or frozen spinach, defrosted
• 250 g Feta cheese, crumbled
• 250 g Cheshire cheese, crumbled
• Small bunch of fresh dill, finely chopped
• 4 eggs, lightly beaten, keep some back to glaze the top of the pie
• Sea salt flakes and black pepper

1. Heat the olive oil in a large pan or wok, add the spring onions and fry gently for 2 to 3 minutes. Add the spinach and cook for a further 3 to 5 minutes.
2. Squeeze out as much moisture from the spinach mixture as possible through a colander and put the spinach and onion mix into a large bowl.
3. Add the two cheeses, dill, eggs and salt and pepper to taste, mix well and set to one side.
4. Layer the filo pastry in a round spring-form cake tin, about 8”/20cm, brushing some olive oil in between each filo layer.
5. Spoon the filling into the middle of the filo pastry layers, and then bring the excess pastry up and fold it over the top of the filling. Brush the top with a little beaten egg and sprinkle the black onion seeds over the top.
6. Bake in pre-heated oven, 180°C/350°F/Gas mark 4 for 30 to 35 minutes, until the pastry is golden brown, the filling has set and the eggs are cooked.
7. Cut into wedges and serve with salad, seasonal green and new potatoes.