Mediterranean Beef Filo Pie Kimadopita with Pinenut Salad

Preheat oven to 200°C. Peel and small dice ³⁄₄ of the onion (you will have left over). Peel and mince garlic. Roughly chop mushrooms. Cut zucchini in half lengthwise and scrape out the seeds (discard) and grate.

Tip! You can use a food processor to chop mushroom and zucchini if you like - we did.

Heat oil (enough to cover the base) in a pan over medium-high heat. Add onion and garlic, cooking 2-3 minutes until fragrant and softened slightly. Add the beef mince, mushroom, zucchini and all spice. Season with salt and pepper. Cook, frequently breaking the mince apart with a spoon, about 8 minutes until veg is tender.

Melt butter in microwave. Unroll the filo pastry. Take a sheet of pastry and carefully brush with some melted butter. Drape butter-side down in a 22 cm loose bottomed cake tin so that some of the pastry hangs over the side. Brush melted butter on another piece of pastry and place in the tin, just a little further round.

Tip! We melted our butter in 10 second bursts. Cover pastry with some damp sheets of paper towel to stop it drying out.

Repeat to have roughly 5 layers of pastry. Add cheese to the filling and spoon into the tin. Pull the sides into the middle, scrunch up making sure the filling is covered. Brush with a little more melted butter. Sprinkle over black sesame seeds. Place pie on a baking tray and add to the oven. Cook for about 25 minutes until the pastry is crisp and golden.

Tip! The baking tray will catch any extra oil or butter from the pie tin.

While the pie is in the oven; in a bowl combine baby spinach and pinenuts with a drizzle of olive oil to dress. Season with salt and pepper and toss well.

Tip! Use extra virgin olive oil if you have it.

Carefully remove pie from the cake tin and slice into wedges. Serve straight away with spinach and pinenut salad on the side. Enjoy!

Preheat oven to 200°C. Peel and small dice ³⁄₄ of the onion (you will have left over). Peel and mince garlic. Roughly chop mushrooms. Cut zucchini in half lengthwise and scrape out the seeds (discard) and grate.

Tip! You can use a food processor to chop mushroom and zucchini if you like - we did.

Heat oil (enough to cover the base) in a pan over medium-high heat. Add onion and garlic, cooking 2-3 minutes until fragrant and softened slightly. Add the beef mince, mushroom, zucchini and all spice. Season with salt and pepper. Cook, frequently breaking the mince apart with a spoon, about 8 minutes until veg is tender.

Melt butter in microwave. Unroll the filo pastry. Take a sheet of pastry and carefully brush with some melted butter. Drape butter-side down in a 22 cm loose bottomed cake tin so that some of the pastry hangs over the side. Brush melted butter on another piece of pastry and place in the tin, just a little further round.

Tip! We melted our butter in 10 second bursts. Cover pastry with some damp sheets of paper towel to stop it drying out.

Repeat to have roughly 5 layers of pastry. Add cheese to the filling and spoon into the tin. Pull the sides into the middle, scrunch up making sure the filling is covered. Brush with a little more melted butter. Sprinkle over black sesame seeds. Place pie on a baking tray and add to the oven. Cook for about 25 minutes until the pastry is crisp and golden.

Tip! The baking tray will catch any extra oil or butter from the pie tin.

While the pie is in the oven; in a bowl combine baby spinach and pinenuts with a drizzle of olive oil to dress. Season with salt and pepper and toss well.

Tip! Use extra virgin olive oil if you have it.

Carefully remove pie from the cake tin and slice into wedges. Serve straight away with spinach and pinenut salad on the side. Enjoy!