Ham, Egg and Spinach Filo Pie

A sort of cross between a Greek-style spanakopita, a Moroccan m'hanncha and the old-fashioned British combo of ham and eggs - this recipe from Jamie Oliver has it all.

There's crispy, flaky pastry with a rich cheesy filling and the flavour hits of salty ham, almost sweet spring onions and the slight tang of apple. It's easy to make but looks really effective and can be enjoyed hot or cold making it truly versatile. I served mine simply with some green beans and red pesto but you could have it with a fresh salad or even some chips if you like!

Ham, Egg and Spinach Filo Pie

Serves 6

oil

8 large eggs

2 eating apples

80g Gruyere or cheddar cheese

100g quality sliced ham

200g baby spinach

1 bunch spring onions, finely sliced

150g cottage cheese

7 sheets filo pastry

sea salt and freshly ground black pepper

Preheat the oven to 200C. Beat the eggs in a large bowl. Coarsely grate in the apples and most of the cheese, reserving a handful for later. Finely chop the ham and roughly chop the spinach. Add the ham, spinach and spring onions to the egg mix together with the cottage cheese. Season really well with salt and pepper then beat together.

Pour the mixture through a colander into another bowl so some of the egg drips through. Rub a deep large baking tray with oil. Lay out one sheet of filo pastry, then evenly sprinkle over one seventh of the filling. Roll up and place in the oiled tray, folding up the edges if needed. Repeat with the remaining sheets of filo and remaining filling. Depending on your tray, one roll may need to go along the bottom like mine.

Brush the top with a little oil then bake in the bottom of the oven for 20 minutes, turning once halfway though. Then evenly pour over the reserved egg mixture, sprinkle over the rest of the grated cheese then return to the oven for another 10 minutes or until golden.

Cut into six portions then serve with vegetables or salad of your choice. I served mine simply with some green beans and red pesto.