For added flavour, try adding chopped ham or salami to filling. Pie can be made a day ahead and is also great served cold. Leftovers are ideal to pack into lunch boxes.
- 6x sheets of filo pastry
- 100g chopped sun-dried tomatoes
- 150g each baby spinach leaves
- Greek feta
- 3 cage-free eggs
Take 6 sheets of filo pastry, and working with one sheet at a time, spray with olive oil and layer into a greased 20cm springform pan, overlapping sheets.
Combine 100g chopped sun-dried tomatoes, 150g each baby spinach leaves and Greek feta with 3 cage-free eggs. Season to taste. Spoon filling into pastry.
Pull pastry edges to the middle, scrunching up to enclose filling. Spray with a little oil. Bake at 180°C for 25 minutes.
Remove from pan and serve with a Greek salad.