• 1 1/2 tbsp olive oil
  • 1/2 220g pack (6 sheets) ready rolled filo pastry
  • 500g frozen chopped spinach defrosted
  • 200g carrots,peeled and grated.
  • 28gpack fresh flat-leaf parsley chopped
  • 1 tsp dried oregano
  • 50g pine nuts
  • 150g SO organic Greek feta,crumbled
  • 3 medium British free-range Woodland eggs,lightly beaten.
  • 170g bag baby leaf italian style pepprey salad


  • STEP 1
    Preheat the oven to 200oc fan 180oC, gas 6. Brush a round, 20cm loose-based cake tin with a little of the oil. Layer 3 sheets of filo in the base and up the sides of the tin,brushing each sheet a little oil.
  • STEP 2
    Squeeze any excess water out of the defrosted spinach. Put the spinach in a large bowl and stir in the carrot,parsley,oregano,pine nuts and feta. Add the eggs and the season with freshly ground black pepper. Mix well until combined.
  • STEP 3
    Spoon the spinach mixture into the tin and fold the overhanging pastry over the top of the mixture. Top with the remaining 3 sheets of filo, scrunching a little to fit the tin, and brushing the top of each with a little oil.
  • STEP 4
    Bake for 35- 45 mins, until golden and crisp, then cut into wedges and serve with the baby leaf salad on the side. Hey Presto!

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