Very green pie

This is, as the title says, a very green pie. No wonder when it's filled with punchy wild garlic leaves, earthy spinach which adds some mellowness, and sweet peas to balance out the other flavours. And of course, some feta cheese, which isn't green but adds a salty, creamy tang.

Apologies if any of you are getting bored of my springtime wild garlic dishes - but fear not, you can use extra spinach if you don't have any wild garlic.

This a kind of cousin of the traditional Greek pastry, spanakopita. (There's also something similar in Turkish cuisine.) But this is a lighter, healthier version with less cheese, not too much pastry, and lots of veg. Following the research which suggested that seven portions a day of fruit and veg is better than five (and that vegetables are better than fruit), I have been making extra efforts to eat plenty of vegetables. A wedge of this should get you a good way towards your target, especially with some green beans or boiled carrots on the side.

Serves 4

Ingredients

200g wild garlic (or use an extra 200g spinach)
200g spinach, preferably fresh but frozen will do if not
200g peas
200g feta, crumbled
A few sheets filo pastry (about half a packet, though this may vary according to the shape of your pie)
A little oil for brushing

Method

Start by brushing your tin lightly with oil. I used a fairly standard round cake tin about 17cm/ 6.5in in diameter, but this pie will be equally happy in a different shape. (If you don't have anything at all suitable you could use a baking sheet and make a log-shape, like a strudel, instead). Heat the oven to about gas mark 6/ 180C/ 360F.

Wash the garlic, chop it roughly and wilt it in a large pan without any extra water. Stir it a bit so that it cooks evenly. Once it is well wilted, put it in a large bowl and cook the spinach in the same pan. Meanwhile, defrost the peas in a microwave or pan of water, and drain.

Squeeze out any excess liquid from the spinach and garlic. Mix in the peas and feta cheese. Season to taste (I like plenty of pepper, but bear in mind the feta will be salty).

Arrange the filo pastry sheets inside the tin so you have a good margin hanging over the top. I go for about two layers of thickness of filo pastry. Pile in the filling (press it down if necessary to fit it all in) and fold over the overhanging layers of pastry to make a lid. If the pastry doesn't cover the top, you can use another sheet or two to make the lid. Fold or scrunch up in whatever way you feel makes an attractive effect. Brush with a little oil as you do so.

Bake for 20-30 minutes or until the pastry is crisp and browned.