The only thing that survived this winter’s frost in Olia’s garden was kale, so she is using it in anything and everything! Use any dark greens that you have – spinach, cabbage, spring greens, wild garlic or nettles if you go foraging. Leeks give this pie a nice body and sweetness.
- Clean the leeks well and slice lengthways in half, then slice thinly across. I only trim the dry edge of the green part of the leek, but use up the rest of the green part. Heat the butter and oil in a large frying pan or pot and add the leeks, cook over a medium-low heat until they soften, then add the garlic followed by the spinach and the kale and a generous pinch of Maldon Salt. At this point I cover the pan with a lid, this will help steam the greens. You want everything to yield and become nice and soft. Add the spring onions at the very end and cook for 2 minutes.
- Let the filling cool down a little, then stir in the feta and plenty of black pepper. Butter a pie dish or a small deep tray and put the filling in.
- Brush the melted butter over each filo sheet and crumple it on top of the filling.
- Preheat the oven to 180C fan. Cook for 30 minutes or until the top is golden and the filling piping hot.