Name: Three greens seasonal phyllo pie
Cook time: 55 min
Yield: 8-10
Ingredients: " vegetable oil"; "2 garlic cloves, crushed"; "10 ml dried oregano"; "5 ml freshly grated nutmeg"; "5 ml ground cumin"; "5 ground coriander"; "4 courgettes, coarsely grated"; "200 g chard, roughly chopped"; "200 g baby spinach leaves, roughly chopped"; "15 g flat leaf parsley, leaves picked and roughly chopped"; "10 g dill, leaves picked and roughly chopped"; "10 g mint, leaves picked and roughly chopped"; "250 g feta cheese, crumbled"; " about 10-12 phyllo pastry sheets"; "20 g unsalted butter, melted"

11 Oct 2021

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PHOTO: Haarala Hamilton Photography

This is my very loose take on the Greek pie spanakopita. Packed with fresh herbs and feta, it’s a vegetarian feast and a great way to use up green vegetables – swop those specified here for what’s in season or what you have in stock.

If eating now, preheat the oven to 180°C fan, gas mark 6.

1. Heat a pan over low heat. Add a glug of vegetable oil and the onions and sweat for about 10 minutes until soft and translucent.

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