This is the dish that I made for the Borough Market cookbook club from the Honey and Co at Home book. I have made many variations of this pie before, including a rather good Jamie Oliver recipe with sundried tomatoes and lemon. However, I was drawn to this one as it looked so pretty. The ochre swirl of the eggs on the top make it look like a piece of art work and the golden, crispy pastry is just so tempting. What surprised me was the use of dried mint rather than fresh.  It really packs a flavour punch. This is a recipe that I will come back to again and again as it is just so delicious.

Ingredients

Makes a 23cm round pie for 8

70g butter

1 small packet of filo pastry

For the filling

50g butter

500g spinach

20g dill, chopped

40g (3-4) spring onions, chopped

A few springs of thyme

2 teaspoons dried mint

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground nutmeg

160g yoghurt

50g plain flour

8 eggs (set 4 aside for the topping)

50g pecorino

50g feta

Directions

1. Melt the butter for the filling in a large saucepan. Add the spinach and cover. Cook for 3-4 minutes or until the spinach is all wilted, then remove to a colander to drain the excess liquid. Transfer to a large bowl, add the dill, spring onions, thyme, dried mint, salt, pepper and nutmeg, and mix well. Add the yoghurt, flour, four of the eggs, the pecorino and feta, and mix well to combine.
2. Heat the oven to 200ﹾC/180ﹾC fan/gas mark 6.
3. Melt the butter for the pastry and spread the filo sheets on the work surface. Brush the first sheet with butter and cover with another sheet. Lift these two into the round baking tin, allowing a little overhang. Repeat this process and lay another layer in the tin, slightly overlapping the first. Continue to do this until the entire tin is lined with filo, with pastry overhanging on all the edges. This will take about 4-5 double sheets.
4. Fill the tin with the spinach mixture. Scrunch the overhanging filo pastry around the edges so that the top is not covered. Place in the oven for 10 minutes.
5. Carefully remove the pie from the oven. With the back of a spoon, make 4 evenly placed depressions in the spinach and crack an egg into each depression. Use the tip of a sharp knife to swirl the yolk into the filling, but don’t push it in too much. Return to the oven and bake for a further 20 minutes until the spinach mixture is fully set, the eggs are baked and the pastry is crisp all over.