A full flavour pie surrounded in crispy filo pastry
250g spinach 175g jar of sundried tomatoes in oil 100g curd cheese 40g Stanage Millstone, chopped 2 eggs 3 or 4 slices of Parma ham, torn up (optional) Ground black pepper Sea salt Half of a 250g pack of filo pastry
Wash and drain the spinach and then cook it in a pan until just wilted. Leave it to cool and then squeeze out any excess water.
Take the sundried tomatoes out of the jar (keep the oil), chop them up and put them in a large mixing bowl.
Add the curd cheese to the mixing bowl, along with the Stanage Millstone, the eggs, the spinach and the Parma ham (if using). Season with pepper and a little bit of salt (you won’t need much as you’re using quite salty ingredients already). Stir to combine.
Carefully unroll the filo pastry. Cover it with damp kitchen paper to stop it from drying out. Pick up one sheet of pastry and brush it liberally with the oil from the sundried tomatoes. Lay it oil side down in a loose bottom round tin that’s about 22cm wide. The sheet of filo should be hanging over the side of the tin. Brush oil on to another sheet of pastry and lay it down in the tin, slightly further around from the first piece. Do this two more times, each time placing the sheet of filo slightly further round so that you have a good amount of pastry draping over the sides all around the tin.
Spoon in the filling mixture and spread it out to fill the middle of the pie.
Gently lift and pull the corners of the filo sheets into the middle of the pie so that the filling is completely concealed and brush the top with more oil from the sundried tomatoes.
Put the pie in the oven at 180oC (fan oven) for half an hour. The top should be golden and crispy.
Serve hot or cold with a big salad for a light, summery lunch.