Crispy Greek Style Pie with Fetta & Sundried Tomatoes

Preheat oven to 200°C. In a pot over medium heat, add most of the baby spinach (reserve a handful for the salad) and 2 Tbsp water. Cook until just wilted. Transfer to a sieve, leave to cool, then squeeze out excess water.

Tip! It's important to let the spinach cool as much as possible as this assists with extracting as much liquid as possible.

Crumble fetta, reserving some for the salad. Slice spring onion, discarding the roots. In a large bowl, combine sundried tomatoes, spring onion, wilted spinach, beaten eggs and crumbled fetta. You can also blitz in the food processor to combine on the pulse setting for a second at a time.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.

Melt butter in microwave in 10 second intervals. Unroll filo pastry. Cover with damp paper towel to avoid drying out. Carefully brush one sheet of pastry with melted butter. Drape butter-side down in the cake tin, allowing some of the pastry to hang over side. Repeat butter process with another pastry sheet, placing in the tin a little further round.

Tip! Make this as individual pies if preferred. If you accidentally tear any of the pastry sheets don't worry! Just ensure you place the next sheet over the tear to avoid pie contents spilling out.

Repeat another 3 times, layering the pastry in the tin until you have 5 layers, then spoon in the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more melted butter.

Keeping the pie in the cake tin, place on a baking tray and transfer to the bottom shelf of the oven. Cook for about 25 minutes until the pastry is crisp and golden brown.

In the meantime, medium dice the Lebanese cucumber and tomato then add to a bowl. Add remaining spinach and fetta. Season the salad with salt and pepper to taste, and drizzle with a little olive oil. Remove pie from the cake tin, slice into wedges and serve with the salad. Enjoy!

Preheat oven to 200°C. In a pot over medium heat, add most of the baby spinach (reserve a handful for the salad) and 2 Tbsp water. Cook until just wilted. Transfer to a sieve, leave to cool, then squeeze out excess water.

Tip! It's important to let the spinach cool as much as possible as this assists with extracting as much liquid as possible.

Crumble fetta, reserving some for the salad. Slice spring onion, discarding the roots. In a large bowl, combine sundried tomatoes, spring onion, wilted spinach, beaten eggs and crumbled fetta. You can also blitz in the food processor to combine on the pulse setting for a second at a time.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.

Melt butter in microwave in 10 second intervals. Unroll pastry, cover with damp paper towel to avoid drying out. Carefully brush one sheet of pastry with melted butter. Drape butter-side down in tin, allowing some pastry to hang over side. Repeat butter process with another sheet, placing in the tin a little further round. Continue for second tin.

Tip! Make this as individual pies if preferred. If you accidentally tear any of the pastry sheets don't worry! Just ensure you place the next sheet over the tear to avoid pie contents spilling out.

Repeat another 3 times, layering the pastry in the tin until you have 5 layers, then spoon in the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more melted butter.

Keeping the pie in the cake tin, place on a baking tray and transfer to the bottom shelf of the oven. Cook for about 25 minutes until the pastry is crisp and golden brown.

In the meantime, medium dice the Lebanese cucumber and tomato then add to a bowl. Add remaining spinach and fetta. Season the salad with salt and pepper to taste, and drizzle with a little olive oil. Remove pie from the cake tin, slice into wedges and serve with the salad. Enjoy!