Spinach and feta filo pie with salad

Ingredients

For 1 serving

• Phyllo dough3
• Spinach250 g
• Feta60 g
• Eggs1
• Spring onions2
• Dillto taste
• Mixed salad greens80 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 190 °C. Wash the spinach well; trim and thinly slice the spring onions.
2. Put the still-damp spinach in a wide pan with the spring onions and wilt over medium heat for 3–4 minutes, stirring; let it cool slightly, squeeze it hard and chop roughly.
3. In a bowl mix the spinach with the crumbled feta, the beaten egg, the chopped dill and a grind of black pepper; feta is salty, so taste before adding salt.
4. Brush a sheet of filo pastry with a little of the oil and lay it in a small tin, letting it overhang; layer the other sheets the same way, turning each slightly. Keep the filo you're not using under a tea towel, as it dries out quickly.
5. Pour in the filling, level it, fold the overhanging filo towards the centre and brush the top with the remaining oil.
6. Bake for 25 minutes, until the filo is golden and crisp and the filling has set.
7. Meanwhile wash and dry the mixed salad and season it with a pinch of salt; serve it with the warm pie cut into wedges.