Lamb, Spinach and Feta Filo Pie

Preheat the oven to 170°C and lightly grease a 22cm cake tin.

Heat the oil in a frying pan. Add the onion and garlic and cook for 5 minutes. Add the mince and cook for 8-10 minutes or until it is lightly browned. Stir through the paprika, salt and pepper.

Stir through the spinach, cooking for a few minutes until it wilts. Remove the pan from the heat and allow it to cool for a minute.

Add the lemon zest, crumbled feta and parmesan and stir through the mince mixture.

Brush one filo sheet with a little butter and lay in the cake tin with the ends hanging over the edge. Repeat this step with the remaining filo pastry, rotating the pan so that each time, the pastry is in a slightly different place, overlapping with the previous sheet until the whole cake tin is lined.

Spoon in the filling and smooth the top. Fold in the overhanging pastry. Brush the remaining four sheets of pastry with butter. Scrunch each one up, and place on the top of the pie.

Brush the top of the pie with any remaining butter and sprinkle over the sesame seeds.

Bake in the oven for 30 minutes until the pie is hot and golden. Place a piece of tin foil over the top if it is browning too quickly.

Serve with a side salad and a dollop of chutney or relish.

Use frozen spinach as a cheaper alternative. Just thaw and squeeze out any liquid before using.

You can use oil as an alternative to butter.