Leaf: spinach and pomegranate pie recipe

I wanted to create something that celebrates many of the flavours and textures I associate with Greece, but is more substantial.
Catherine Phipps8 October 2019

SERVES 4

Ingredients 
*500g spinach
*500g other greens, such as chard, nettles, amaranth, rocket or horta​
*2 tbsp olive oil
*1 onion, finely chopped
*2 garlic cloves, finely chopped
*½ tsp ground cinnamon
*½ tsp ground turmeric
*150g feta
*100g pomegranate seeds
*75g pine nuts
*1 small bunch of mint, leaves only, finely chopped
*A mixture of parsley, dill and tarragon leaves, finely chopped
*6 large sheets of filo pastry
*100g butter, melted
*Sesame seeds, for sprinkling
*Sumac and za’atar, for dusting
*Sea salt and freshly ground black
*pepper

Method

1. Wash the spinach thoroughly and transfer to a saucepan without bothering to shake off the excess water. Cook until wilted, then drain thoroughly. When it has cooled, squeeze out as much liquid as you can, then finely chop.

2. If using chard, cut the stems away from the leaves. Finely dice the stems and shred the leaves, making sure you keep them separate. Shred any other greens you are using.

3. Heat the olive oil in a large frying pan. Add the onion and chard stems, if using, and cook over a medium heat until the onions are soft and translucent, around 10 minutes.

4. Add the garlic and spices, then the greens. When the greens have wilted down, season with salt and pepper and remove from the heat to cool. Add the spinach, feta, pomegranate seeds, pine nuts and herbs to the pan and combine.

5. Take a sheet of filo pastry and lay it on top of a damp tea towel. Brush generously with butter, then lay another sheet on top. Brush with butter again. Take the next sheet and overlap it with the first two sheets, so it covers a third of the pastry. Butter, top with another sheet and butter again. Finally do the same with a further two sheets.

6. Spread the green mixture along the bottom of the filo​ pastry, leaving a border the same width as the filling on the bottom and on each side. Fold the border over the filling, then brush with butter. Fold in the side borders, then roll up, not too tightly, brushing with butter as you go until the filling is contained and you have a long snake.

7. Gently roll the snake into a coil. If it splits at any point, do not worry – you can patch it with any remaining filo.

8. Transfer to a lined baking (cookie) sheet. Brush with more butter and sprinkle with sesame seeds. Bake in the preheated oven for around 25–30 minutes, until golden.

9. Dust lightly with sumac and za’atar, then serve.

More from Leaf:

LEAF: Lettuce, greens, herbs, weeds by Catherine Phipps (Quadrille, £25.00) Photography: Mowie Kay.