Now that life has retreated into the domestic sphere for most of us, it seems lots of people are finally finding or making the time to bake at home. Not only because Instagram is currently awash with photos of home-baked goods, but also because I checked online for digital kitchen scales – mine are driving me nuts – and found most of them to be sold out. For me personally, however, the point of  baking sweet cakes and pastries is sharing them with others. Savoury pies are different though. Savoury pies give me life. I could eat them everyday. And this particular one doesn’t even need pastry skills or a fancy oven. It’s my take on spanakopita: a Greek pie with feta and spinach. I’ve packed mine full of fresh herbs and also swapped out some of the spinach for broccoli, which gives it a lovely sweetness. Get some good quality feta and you’re in for a real treat. Sharing is optional.

Ingredients for 1 pie, ø 24 cm (serves 2 as a main, 4 as a side)

3 large spring onions, sliced or 1 white onion, chopped

225 g frozen leaf spinach

1/3 of a head of broccoli, florets only

1 bunch of dill

1/2 bunch of flat leaf parsley

handful of mint leaves

150 g feta cheese

2 eggs

black pepper

nutmeg

salt

1 packet of frozen filo-pastry: 225 g/ 10 sheets

olive oil

• Thaw the spinach in a sieve. Thaw the filo pastry inside its packaging.
• Heat some olive oil in a frying pan and sweat the spring onion with a pinch of salt, black pepper and the chopped stalks of the dill and parsley.
• Break the broccoli into small florets. Boil them for 3 minutes, then drain them and chop them coarsely.
• Squeeze all the moisture out of the spinach, then add it to the frying pan along with the chopped broccoli. Stir to mix, then turn off the heat.
• Transfer the vegetables to a large mixing bowl. Add chopped dill and parsley leaves, chopped mint leaves, crumbled feta, two lightly beaten eggs and a generous pinch of (freshly grated) nutmeg.
• Taste and add more salt and or black pepper if necessary.

• Preheat the oven to 185 celcius (fan)
• Brush a 24cm round cake tin with olive oil.
• Layer the first 5 sheets of filo pastry, brushing each sheet with olive oil before putting the next sheet on. Sheets should overlap so that they come up evenly on all sides of the tin. It doesn’t have to be perfect, but if your filo pastry is very brittle, you can brush it with a bit of water to make it supple again.
• Add the filling.
• Close off with the other 5 sheets of filo, using the same method as you did for the bottom of the pie and making sure to brush with olive oil in between the sheets. Finally, fold in the edges.
• If you want more shine and browning you could brush the pastry with egg-wash, but that’s purely optional.
• Bake for 25-35 minutes until nice and golden brown and eat hot, warm or at room temperature.