It's National Pie Week - and, as always, our Nadia likes to mix things up a bit and has veered away from British classics to bring us a Greek-inspired dish.
This spinach and ricotta pie is better known as Spanikopita and is much healthier than a normal pie as it uses filo pastry, which has about half the fat of puff pastry.
You can also make small triangular versions - like little samosas!
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
1kg spinach, rinsed and chopped
2 eggs, lightly beaten
125g ricotta cheese
250g crumbled feta cheese
Handful of parsley, finely chopped
1 tsp of dried mint
Zest of large lemon (optional)
Salt and pepper, to season
8 sheets filo pastry
4 tbsp olive oil
Preheat oven to 180C / Gas 4. Lightly oil a 23cm square baking tin
Heat a tablespoon of olive oil in a large frying pan over medium heat. Saute onion and garlic until soft . Stir in spinach and continue to saute until spinach wilts. Remove from heat and set aside to cool.
In a medium bowl, mix together the eggs, ricotta, feta, parsley, mint and lemon zest if using. Stir in spinach mixture and season with salt and pepper.
Lay 1 sheet of filo in prepared baking tin, and brush lightly with olive oil. Lay another sheet of filo on top, brush with olive oil, and repeat process with two more sheets of filo. The sheets will overlap the tin.
Spread spinach and cheese mixture into tin and fold overhanging filo over filling. Brush with oil, then layer remaining 4 sheets of filo, brushing each layer with oil. Tuck overhanging filo into tin to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Allow to cool for about 15 minutes before slicing. Serve with a tomato and cucumber salad.