Bake of the Week: Spinach & ricotta pie with fresh mint jelly

You’ll need

1 tbsp olive oil

1 onion

2 cloves garlic

350g spinach

3 tbsp Tracklements fresh mint jelly

2 eggs

250g ricotta,

½ tsp grated nutmeg

salt and pepper

100g feta cheese

50g butter

5 sheets filo pastry

1 tbsp sesame seeds

Method

Pre-heat oven to 200C/fan 180C/350F/gas mark 6. Then fry onion and garlic in oil until soft and transparent, set aside to cool.

Wash the spinach and wilt. Place wilted spinach in a sieve over a bowl to catch any juices and squash using the back of a spoon to remove as much excess water as possible.

Melt the fresh mint jelly in a small pan until runny.

Beat the egg with the ricotta and nutmeg. Season, stir in the feta, fresh mint jelly, onions, garlic and spinach.

Brush a 20cm round cake tin with a little of the melted butter. Line with sheets of filo brushing each sheet of filo with melted butter, off-setting pastry sheets to form a star shape.

Spoon the cheese and spinach mixt into the middle of the pastry. Fold overhanging pastry over the top of the filling. Brush with a little more melted butter, sprinkle with sesame seeds.

Bake for 25-30 mins or until the pastry is golden brown and crisp. Serve warm, straight from the oven or cold with salads or as part of a picnic spread.