Happy Pi Day! As Archimedes once said. Probably.
This is an Ottolenghi recipe with a few edits based on what we had in the fridge. Yotam uses swiss chard and rocket to our spinach, and a mix of ricotta, cheddar and feta for his cheeses. It’s this very adaptability that makes this pie so great. And its taste of course.
35 mins | serves 4 | easy as pi
70ml olive oil
1 large onion, peeled and diced
2 sticks celery, washed and diced
500g spinach, washed and roughly chopped
50g spring onions, chopped
30g parsley, chopped
30g mint, chopped
20g dill, chopped
150g havarti, diced
1 lemon, zest
2 free range eggs
sea salt flakes and freshly ground pepper
6 filo pastry sheets
Whack oven up to 180°C / mark 4. Heat two tablespoons of oil in a deep skillet and sauté the onion on a medium heat for 8mins without browning. Add the celery and cook for another 4mins, stirring occasionally, then add the spinach, raise the heat and cook until wilted, stirring as ya go.
Add the spring onion and herbs, cook for a further 2mins or so and transfer to a colander. Once cool enough to handle, squeeze out as much liquid as you can, transfer to a bowl and mix in the cheese, zest, eggs, salt and pepper.
Lay out a sheet of filo and brush it with olive oil. Cover with another sheet and repeat until you have 3 layers of filo brushed with oil and covering an area large enough to line the sides and base of a 22cm pie dish, with extra overhanging the edges. Line the dish with filo, fill with the herb mix and then top that with three sheets of oiled, ruffled filo.
Brush with a little more oil on top and bake for 20 minutes, until the filo turns golden brown. Serve warm or at room temperature.