Name: Greek style pie
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6x sheets of filo pastry; 100g chopped sun-dried tomatoes; 150g each baby spinach leaves; Greek feta; 3 cage-free eggs

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.

Ingredients

6x sheets of filo pastry

100g chopped sun-dried tomatoes

150g each baby spinach leaves

Greek feta

3 cage-free eggs

Method

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.

That's Life