HOT HONEY BUTTERED SPRING GREEN PIE

an ode to one of life's best combinations: spinach & feta

As many of you know, I live communally, with six of my friends and we all share the cooking, by taking it in turns to make dinner for everyone, each night of the week. There are many layers to the smooth running of this system, and one of them is that we all have a house chore, with one arguably being the most important: the weekly shop.

My sweet friend and housemate Pier takes care of organising our weekly shop and managing the house budget. It goes like this: we know that he will get all the basics every week, he keeps track of what’s running low and we have a steady supply of our daily essentials, then a few days before he places the order, he will ask for our requests. This is a chance for each of us to think about what we might like to cook that week, or if we would like something new and interesting in the shop. If there is something we really want, we have to get our orders in promptly, then Pier does his magic with the budget and makes sure everyone gets what they want. If I am organised enough, I like to think about what I will cook in advance, and then ask for the specific ingredients from the shop. The reality is that usually I don’t get round to this, and I end up making a meal based off what is in the house. I quite like this way of cooking, it can be a welcome challenge to have to make a meal for 8-10 people off a handful of random ingredients, some more fresh than others. But occasionally, I get inspired and obsessed by the idea of a recipe, plan ahead, ask for my ingredients in advance and manage to have everything I need for the dinner arrive in the shop that week. And this week, was one of those weeks.

I always start to crave a leafy green & feta pie of some kind when spring rolls around, whether it is a spanakopita, börek or that puff pastry roll from Gail’s - I want it all. I would go as far to say that leafy greens are one of my favourite vegetables, which I know is cheating, because it’s more of a category than a singular vegetable, but whether it is cavolo nero, morning glory, kale, spinach or pak choi - I am sold. Paired with feta, a good hit of lemon and then this almost everything bagel seasoning on top and you have my ideal pie slab. I have used a hot honey butter between the layers of filo that brings a particular moreish quality. I made this for the warehouse for dinner and took the leftovers on a picnic with friends by the sea. It’s perfect as a lunch the next day and so if you live alone, or are feeding a smaller crowd, make the full batch and thank yourself for lunchtimes to come.

HOT HONEY BUTTERED SPRING GREEN PIE

This pie will work with any leafy greens, I have used spinach but you can easily swap for spring greens, kale or cavolo nero, just take care to wilt a little longer if using a tougher green. Similarly, if you have another cheese you would like to use, be my guest. The key for me with a pie like this is the generous quantity of herbs and lemon which really make everything sing.

Serves 6

For the pie:

2 x medium white onions, thinly sliced

3 x garlic cloves, thinly sliced

1 x small bunch of spring onions, trimmed and thinly sliced

2 tbsp olive oil

1 tsp sea salt

0.5 tsp ground black pepper

650g spring greens, wilted and squeezed of as much liquid as possible

1 x lemon, zested and juiced

1 x small bunch of dill, finely chopped

1 x small bunch of flat leaf parsley, finely chopped

200g feta, crumbled

2 x eggs

200g filo pastry

For the butter:

100g unsalted butter, very well softened

1 tbsp honey

1 tbsp harissa pasta or chilli pasta of your choice

1 tsp sea salt

For the topping:

1 tsp white sesame seeds

1 tsp black sesame seeds

1 tsp nigella seeds

pinch of salt

Method:

1. Preheat the oven to 180c.

2. Sauté the onions, garlic and spring onions over a medium heat in the olive oil, salt and pepper. Cook for 5-10 minutes until they are nicely softened but not yet starting to colour. Set to one side.

3. Wilt the greens, either in the microwave or in boiling water, then squeeze as much liquid as you can from them and roughly chop.

4. In a large bowl, combine the chopped wilted greens, onion & garlic mix, lemon juice & zest, dill, parsley, feta and eggs. Stir well until combined.

5. To make the hot honey butter, stir together the softened butter with the honey, chilli pasta and salt.

6. Take a medium oven proof dish and using a pastry brush, grease the dish with the chilli butter.

7. Add a double layer of filo pastry, overlapping the pieces so you have some overhang.

8. Add half the filling and then another double layer of filo, brushing the butter between each layer of pastry.

9. Add the remaining filling and the rest of the filo pastry, brushing the butter between each layer of filo.

10. Scrunch the overhanging pastry together to make a sort of ruffled crust and brush over the last of the butter.

11. Sprinkle with the seedy topper.

12. Bake in the oven for 45 minutes, until golden brown and crisp all over.

13. You can serve this hot from the oven or leave to cool to room temperature - I love it both ways!