Greek feta and spinach tart

Method

1. Toast the pine nuts on a dry hot pan until golden and then leave to cool.Preheat the oven to 180ºC. Blitz the sundried tomatoes in a food processor or bash them in a pestle and mortar until you get a paste.

2. Cook the spinach with a splash of water in a saucepan over medium heat until completely wilted. Drain as best you can and place in between two kitchen towels, pressing down on them to release any residual moisture.

3. Chop this up and place in a bowl with the sundried tomato paste, crumbled feta, chopped up wild garlic and two beaten eggs.

4. Line an ovenproof cake tin, frying pan or cast iron pan with some parchment.

5. Place a layer of filo pastry down, brush with some of the oil from the sundried tomatoes and then place another layer down, repeating until you have around four layers on the bottom, forming a rough circle.

6. Place the filling in the middle and then even it out, leaving a few inches around the side, scatter the pine nuts on top.

7. Close the sides up so that you have a round tart with an open top.

8. Place a few smaller pieces of filo on top, brushing with oil so everything sticks.

9. Place this in the oven for 30 minutes until the pie is golden brown. Leave to cool slightly before serving in generous slices.