Easter Filo Spiral Pie with Spinach, Soft Herbs and White Beans

This striking filo spiral pie is a lovely alternative centrepiece for your Easter table. Inspired by Greek spanakopita and made with fresh vegetarian ingredients, it’s also surprisingly not too tricky to make. Creamy feta is swirled throughout and pistachios add a little extra crunch. 

• Serves: 10-12
• Prep Time: 60 Minutes
• Cook Time: 60 Minutes 

• 300g Ready Made Filo Pastry
• 130g Unsalted Butter, melted
• 800g Spinach, washed and dried
• 6 Spring Onions, finely chopped
• 1tbsp Extra Virgin Olive oil
• 1 400g Can Cannellini Beans, drained
• 300g Feta Cheese, crumbled
• 1 Lemon, zest, and Juice
• 3 Large Free-Range Eggs, beaten
• 10g Fresh Parsley, chopped
• 10g Fresh Mint, chopped
• 10g Fresh Dill, chopped
• 10g Fresh Tarragon, chopped
• 2tbsp Pine Nuts, toasted
• Cracked Black Pepper to season 
   
• Toasted Pistachios, chopped to serve 

1. Heat the olive oil in a large sauté pan and add the spring onions with a pinch of salt. Sauté for 5-6 minutes or until tender and soft. Add the beans and remove from the heat. Gently mash the beans into the onions using a fork and set aside. 
2. Heat a large saucepan and add 2tbsp water. Add the spinach, cover with a lid, and allow to wilt for 1 minute. Drain into a colander and roughly chop before adding to the bean mixture. Mix in the cheese, lemon juice/zest, chopped herbs, pine nuts and black pepper. Taste the mixture and add a little salt or lemon if needed then stir through the eggs. Set aside to cool thoroughly. 
3. Preheat the oven to 180°C. Have a 25cm cast iron skillet ready and a clean worksurface. Take one sheet of filo and brush with melted butter, layer another sheet of filo on top. Add some of the spinach mixture along the vertical edge and roll up, seal with more melted butter to form a log.
4. Curl the log into the centre of the pan and repeat with the remaining filo and filling until you have a spiral that fills the pan. Brush with the remaining melted butter and bake on the middle shelf of the oven for 45-60 minutes or until crisp and golden. 
5. Sprinkle with the chopped Pistachios before slicing and serving with a crisp green salad.