1 almond feta cheese (see recipe here)
200 g spring greens
150 g petit pois peas
30 g pine nuts
3 tbsp olive oil
Salt and pepper
Gently fry the spring greens and peas in 1 tbsp olive oil, until the greens have wilted and the peas are cooked. Add the pine nuts and crumble in the feta cheese, season with plenty salt and pepper and mix well together.
Remove the filo pastry from the packet, take one sheet and place on your work top, covering the rest with a damp tea towel so it does not dry out. Brush the filo sheet with the olive oil, cut in half and drape into and over the sides of a loose bottom tin.
Take one sheet of filo, brush with the oil, cut into four and place in the bottom of the tin, to ensure the base is completely covered and thick enough to avoid leakage and a soggy bottom. Continue the same method until all the filo pastry is used.
Fill the tin with the filling, pressing gently and drape the filo sheets over to make a top, decorate if you wish and brush the top with oil.
Bake at 180° until golden brown, covering the top with tinfoil if the top is starting to colour too much. Serve with new potatoes or roasted small potatoes and a tomato and onion salad.
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