It's British National Pie Week! So of course, I made a Greek pie. This was really quick and tasted amazing. And as usual, minimal ingredients! Can you tell I had some left over pesto from my courgetti the other night....?

Ingredients:

1 Pack filo pastry
2 Cloves garlic
200g Spinach (I used frozen spinach because it's cheap and lasts longer)
100g Feta cheese
50g Pine nuts
2 Eggs
2 Tbsp red pesto
Salad, to serve

Method:

1. Preheat the oven to 180 fan. Prepare your filo pastry. Take about 50cm baking parchment, scrunch it up and then straighten it out again (this makes it easier to stuff into a pie tin). Brush all over with olive oil. Then start to layer the filo sheets to cover most of the baking parchment, brushing each layer with a small amount of olive oil. Build this up until you have 3-4 layers of filo sheets. Then lift the filo on the baking parchment into a medium sized circular pie dish (I used a standard sandwich cake tin).

2. In a frying pan, toast your pine nuts and set to one side. Meanwhile, chop the garlic, then add the garlic and spinach to the frying pan with a little olive oil and cook until the spinach has wilted. Once the spinach is cooked, it will have released quite a lot of water. Sieve the spinach to get rid of all the water, otherwise you'll have a soggy bottom!

3. Whilst your spinach is cooking, beat the two eggs then crumble in the feta and add the pine nuts and pesto. Add the spinach and garlic mixture and combine. Now place the mixture into the pie tin on top of the filo, and fold the excess filo over the top of the mixture to close the pie. Brush with a little more olive oil, and bake in the oven for around 20-25 minutes, until the top is crisp and golden.

4. Slice and serve with salad. Yum!!