Time:1-2 hoursMakes:8 slices
I find it impossible to resist all the lovely new season’s greens at the farmers’ market in early spring,and always come home with more than I can eat in the week. As they start to wilt and I panic about them going to waste,this is the recipe I turn to. Use a shallow metal baking tray for crisper filo sheets and an ideal proportion of pastry to filling. Serve with a tomato salad for a delicious light lunch. The cooked pie freezes well.