Ingredients

400 g leek, sliced into coins

6 spring onions, chopped

¼ tsp chilli flakes

2 tbsp olive oil

640 g baby spinach leaves, washed

180 g Brindisa Monte Enebro (or feta)

20 g Brindisa Galmesan, grated (or parmesan)

40 g toasted pine nuts

25 g dill, chopped

20 g parsley, chopped

1 ½ tsp dried mint

Zest from unwaxed lemon

Pack of filo pastry

Olive oil, for brushing

Nigella seeds

Method

1. Gently fry the leek, spring onions and chilli in the oil until softened, then remove from the heat and tip into a bowl.

2. Fry the spinach in batches until wilted. Drain in a sieve, squeeze out the excess liquid and roughly chop. Add the spinach to the bowl.

3. Remove rind from the Monte Enebro and crumble into small pieces. Add both cheeses to the bowl, along with the pine nuts, herbs and lemon zest. Add a generous grind of black pepper and a little salt, tasting first.

4. Heat oven to 200C/180C fan.

5. Brush a sheet of filo pastry with olive oil and add a handful of the mix. Don’t overfill or pack tightly and leave 4 cm unfilled at both ends. Roll into a sausage, gently twist into a coil, and fold the end underneath. Brush with oil and sprinkle with nigella seeds.

6. Bake on a wire rack for 30-40 minutes, until golden brown.

   Makes 8 individual pies or 1 large pie for sharing