Wild Garlic Filo Pie by Dame Tara Fraser, inspired by Robin Harford

The ‘Eat Weeds’ Filo Pie

This is a kind of version of the traditional Greek spanakopita pie made with foraged greens from our Devon garden. We made it for a lunch for a foraging course with Robin Harford who wrote one of my favourite foraging books, 'Eat Weeds'.

Ingredients

1 packet of filo pastry
Light olive oil
1 packet feta cheese, diced
3-4 large/medium sized potatoes
A couple of good handfuls of wild garlic
4-5 spring onions
Spinach or ground elder and nettles  - a medium saucepan full
2 eggs

Method
Boil the potatoes and allow them to cool, roughly chop.

Wash the wild garlic, nettles, spinach, ground elder or other foraged greens and place in a medium sized saucepan. Put a lid on and wilt the greens down a bit, you want them to stay a bit green and not be over-cooked. Cool and chop.

Combine the greens and potatoes with the cheese, egg and spring onions to make the pie filling

Lay the filo sheets out on a table and use them to line individual large deep muffin/yorkshire pudding tins with lots of pastry overlapping the sides (or you can make one large pie to share). Brush each layer of pastry with oil before adding the next until you have used the whole packet. Add the filling to the pie and wrap the overhanging sheets of pastry over the pie to create the top.

Bake in a hot oven for about 15- 20 minutes until the pastry looks crisp and brown.