1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large frying pan with cooking spray and fry the leeks and asparagus over a medium heat for 7-8 minutes until tender. Add the garlic and cook for another minute. Remove from the heat and set aside.

2

Put the spinach and peas into a colander set over the sink and pour over a full kettle of boiling water. Leave for 2 minutes, then use the back of a spoon to press out as much liquid from the spinach as possible.

3

Put all of the vegetables into a mixing bowl, season to taste then stir in the herbs, feta and eggs. Set aside.

4

Mist an 18cm loose-bottomed cake tin with cooking spray, then arrange a sheet of filo so it covers the base and sides of the tin. Mist again and repeat with 4 more sheets of filo, making sure to cover the whole surface area of the tin. Spoon in the veggie mixture, then scrunch the remaining filo over the top and mist with cooking spray. Fold any overhang of filo over the edges of the tin, then bake for 35-40 minutes until the pastry is crisp and golden – loosely cover the tin with kitchen foil if the pastry starts to brown too much before the cooking time is up.

5

Let the pie cool in the tin slightly, before cutting into quarters to serve.