The Greeks make a lovely feta and herb pie like this with filo pastry called spanakopita but I find it much easier to make with ready rolled all-butter puff pastry. To be honest, I prefer the pastry to filo too. It’s a really delicious summer pie which I served with a simple tomato salad

• Frozen spinach – 6 balls, defrosted, chopped with the excess moisture removed
• Large bunch each of fresh dill, mint and flat leaf parsley, finely chopped
• 2 eggs, beaten
• 1 pack of feta – crumbled
• 1 small onion
• 1 tbsp light olive oil
• Zest of a lemon
• Pack of Jus-Rol ready-rolled all butter puff pastry
• White pepper and grated nutmeg

To make…

• Preheat the oven to 180C.
• First, make the pie filling. Sauté the onion in olive oil in medium heat until it is soft and golden. Allow to cool.
• In a medium-sized bowl, add the spinach, herbs, onion, feta, lemon zest, seasoning and most of the beaten egg. Retain a little of the yolk for the pastry. Mix thoroughly.
• Line a baking sheet with baking parchment. Unfurl the pastry and cut into two pieces, the bottom should be a couple of centimetres smaller than the top. Lay the bottom rectangle in the middle of the baking sheet. Spoon the filling over the bottom piece of pastry to within 2 cm of the edges.Brush the edge with a little egg yolk beaten with a splash of water. Lay the top piece over the bottom and press the edges together with the tines of a fork. Lightly prick and score the top layer with a sharp knife and brush with the rest of the beaten egg. Refrigerate for half an hour or so.
• Bake in the oven until crisp and golden. Remove and allow to cool. Cut into slices or squares – serve just warm.

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