Serves 4-5
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  1. Preheat the oven to 200°C /180°C fan/gas mark 6. 
  2. Heat half a tablespoon of oil in a large pan over medium heat. When hot, add the leeks and a pinch of salt and cook for 5-8 minutes until the leeks are soft. Add the spinach, another pinch of salt, garlic and chilli flakes and cook for a further three minutes. Transfer to a large mixing bowl.Add the feta and dill, mix well and set aside to cool slightly.
  3. In a large deep lasagne-style ovenproof dish, add five sheets of filo pastry, one sheet at a time – the pastry will hang over the edges (you will fold it over the pie later when filled). Brush each sheet of filo generously with oil.
  4. Add the spinach and feta mixture, pressing down. Fold the overhanging pastry over the filling. Top with the remaining sheets of filo pastry, brushing each layer with oil and tucking the pastry in to fit the dish. Sprinkle the last layer of filo with the sesame seeds.
  5. Bake for 35 minutes until the centre is cooked through and the pastry is golden.
  6. Allow the pie to cool slightly before portioning.

Nutrition Facts

Per serving: 473kcals, 24g fat (11.3g saturated), 48.6g carbs (6.6g sugars), 18.1g protein, 4.9g fibre, 0.836g sodium