With my residency at the The School House Gallery in full swing, my life has changed completely as I transition from a branding professional to a full-time cook – big news, I’ve actually given myself permission to use that moniker now – and, it’s so true what they say, if you have the courage to focus your career on something that you love to do, it works. It just does. So, here we are, just six weeks since I made that monumental decision and we’re already planning a series of exclusive Supper Clubs that won’t just be about the food, it will be about gathering together interesting people to talk, listen to music and be entertained in a way that is fresh, inspiring and very, very elegant. All this means that I’ve not been in a position to keep up with my writing lately which is a shame because I love to do that too and I am constantly being asked for my recipes; for example, I created a Greek-themed menu last week and this simple interpretation of the classic Greek spanakopita was one such dish. Like the Greeks, I usually make it with foraged greens, nettles and borage but this version is just as tasty and so pretty to look at, don’t you agree?
A bunch of spring onions or one medium leek, finely sliced
Extra-virgin olive oil
400g young spinach leaves
3 large free-range eggs
200g feta cheese
Grated zest of one lemon
Small bunch of mint, finely chopped
Small bunch of dill, finely chopped
Half of a whole nutmeg, finely grated
Sea salt and freshly ground black pepper, to your taste
Half a pack of filo pastry (you can freeze the rest for another day)
Extra-virgin olive oil
Black and white sesame seeds, for garnishing
How I make it
Heat an oven to 190C.
Heat up a large lidded frying pan, add a glug of olive oil with a pinch of sea salad and sautée the spring onions for about a minute. Add the spinach, cover and leave to slowly wilt. When done, turn the mixture into a sieve and squeeze out the excess water. Leave aside to cool.
Meanwhile, in a large mixing bowl, mix the eggs and then crumble in the feta, cooled spinach, lemon zest, herbs, nutmeg and seasoning. Mix gently so as not to break up the feta.
Arrange the filo sheets in a large, shallow pie dish making sure that you cover the bottom and leave plenty hanging over the edge of your dish to fold back over the top just as I’ve done here.
Brush with olive oil and sprinkle with the sesame seeds.
Bake for around 25 minutes until the top of the pie feels firm.