Tip the cauliflower florets and chopped leaves and stalks on a roasting tray and toss with the olive oil and a pinch of salt.

This is a great recipe to use up odds ... Brush the remaining filo sheets with oil, scrunch each sheet up loosely and place on top of the pie so it is completely covered. Bake in the oven for ...

Filo pastry is sold ready-made in rolled layers, fresh from the chiller cabinet, or frozen. You have to work quickly with filo pastry otherwise it dries out – it’s best to keep it in the ...

Take a springform circular baking tin. Grease with some melted butter. Open the filo pastry and sit it lengthways (landscape mode) on a chopping board in front of you, brush the pastry with ...

Spoon mixture into prepared tin, press well and smooth the surface. Cut roll of filo pastry into 2cm-thick sections, then place sliced filo into a bowl and toss to separate. Drizzle with ¼ cup ...

Cover the top with the three remaining sheets, one on top of the other and the fold over any of the overhanging filo until you have a pie with a slightly messy looking top layer. Brush with olive oil.

If you’d like, remove the stems from a few fresh bay leaves and grind them in a spice grinder or food processor, then rub them through a fine sieve and sprinkle the top of the pie with the dust.

A little holiday inspiration with Phil Vickery's traditional Greek spinach and feta filo pie, perfect to get the family eating more veggies this weekend and it'll be on the table in under 30 minutes!

SUBSCRIBE NOW It’s one of many veggie-forward recipes in Ottolenghi Test Kitchen ... the overhang so that it creates a messy “scrunched-up” border around the edges, leaving the centre of the pie ...