In a large bowl, combine the following ingredients: 5 large eggs, 300g crumbly feta cheese, 50g sharp Cheddar cheese, and 1 small clove of garlic (minced). This mixture will be the creamy filling of our pie. Next, add the finely chopped sun-dried tomatoes, 400g of fresh baby spinach, and 100g of roasted pine nuts.

I suggest sautéing the spinach lightly in a pan just until it wilts. This step adds depth to the flavor and helps to remove excess moisture. It’s an easy way to elevate your pie!

Now, zest your lemon into the mix and sprinkle in 1 tsp of dried oregano, a pinch of cayenne pepper, and a dash of freshly grated nutmeg. These spices will give your filling that extra zing, making every bite a delight. Fold everything together gently, ensuring that the ingredients are well combined but not over-mixed. Set this mixture aside for a moment while you prepare the pastry.

Preheat your oven to 375°F (190°C). Take a few sheets of filo pastry from the package and lay them out. Brush them lightly with melted unsalted butter or extra-virgin olive oil for a golden finish. Layer several sheets together in a pie dish, allowing the edges to hang over.

When I first worked with filo, I was surprised by how delicate it felt. Don’t worry if a few sheets tear; you can patch them up without anyone noticing! In keeping with the theme, I always think of filo as a canvas. The more layers, the better!

Once your bottom layer is ready, pour the spinach-feta filling into the prepared pie shell. Fold over the edges of the pastry to enclose the filling. You can crumple or twist the excess pastry for a rustic look; it adds character.

Before placing the pie into the oven, brush the top with a little more melted butter or oil. This step is vital, as it helps create that beautiful golden crust. Bake for about 30-40 minutes, or until the pastry is crispy and golden brown.

While it’s baking, the intoxicating aroma wafts through the house, leaving everyone anticipating what’s coming out of the oven!