Broad Bean, Pea, Feta and Mint Filo Pie

6 sheets filo pastry

5 eggs

400g feta cheese

A cup of broad beans (podded)

A cup of peas

Zest of one lemon

10 leaves of mint, chopped

1 tbsp fresh Parsley, chopped

1/2 tsp salt

Pepper to taste

– Heat the oven to 200°C

– Place a sheet of baking paper large enough to line a cast iron skillet on your work surface. Lightly Oil the sheet then scrunch it into a ball, then flatten it out again.

– Place 5 sheets of filo pastry on the sheet, rotating each one slightly so you get a sort of disc.

– Brush lightly with oil.

– Carefully lift the sheet into your cast iron skillet and gently press it into shape to fit the pan.

– In a large bowl place the eggs and feta. Roughly beat with a fork to combine.

– Add the beans, peas, lemon zest, herbs and salt and pepper. Mix.

– Transfer the mixture into the filo pie. Smooth out.

– Gently fold the filo over the top of the filling, pressing down gently. Scrunch up the last sheet of filo and use to cover the centre area where the sheets don’t reach.

– Brush the top lightly with oil.

– Place in the oven and cook for 20 minutes.

– Remove and leave to stand for 10 minutes before serving (or in my case an hour, it was still nice and warm!)