Spinach filo pie

If you have opened packets of seeds in your cupboard, such as linseeds, you can use them alongside or instead of the sesame seeds.

1. Preheat the oven to 190˚C/ 170˚C fan/gas 5. Defrost the frozen spinach and squeeze out as much excess moisture as you can. Set aside in a large bowl.
2. Heat 1tbsp olive oil in a frying pan and cook the spring onions and garlic for 2–3 minutes. Add to the spinach and stir in the cottage cheese, Parmesan and egg. Season generously.
3. Cut filo pastry sheets in half to fit a 2-pint ovenproof dish. Lightly brush the sheets of filo with a little of the remaining olive oil and arrange in the base and sides of the dish, one on top of another. Spread the spinach filling over the top and level with a spoon. Brush the remaining sheets with olive oil and arrange over the top of the filling, scrunching up the last sheet. Lightly brush again with oil and sprinkle the sesame seeds on top. Bake in the oven for 35 minutes.
4. To serve, leave to stand for 5 minutes, then cut into wedges and serve with the salad.