Serves 4/makes 8 pies

Individual, open-topped pies make a few sheets of filo pastry go a long way. Filled with a Greek-inspired mix of spinach, ricotta and fetta cheese, they are great for lunch, supper, weekend picnics or office lunchboxes.

Ingredients for spinach and dill pies

4 cherry tomato vines (trusses)
1 tbsp olive oil
500g baby spinach
200g fetta cheese
250g ricotta cheese
4 eggs, lightly beaten
1⁄2 tsp grated nutmeg
1 tbsp finely chopped dill
Sea salt and pepper
1 pack filo pastry, thawed
About 100ml olive oil for pastry
2 tbsp toasted pine nuts

Preparation method for spinach and dill pies

1. Heat the oven to 180C.

2. Brush the tomatoes with olive oil and bake for 15 to 20 minutes until squishy.

3. Wash the spinach, drain well, and set aside a handful for serving.

4. Cook the rest in a dry frying pan over medium heat, tossing until wilted. Cool and squeeze dry.

5. Mash the fetta and ricotta, then beat in the eggs, nutmeg, dill, sea salt and lots of pepper.

6. Add the cooked spinach and mix well.

7. Brush one sheet of filo pastry with olive oil, then place another on top and brush with oil.

8. Repeat until you have eight layers.

9. Cut into eight squares, and use to line 8 lightly oiled large muffin moulds or individual pie dishes.

10. Fill with the spinach mixture and bake for 25 to 30 minutes until set (cover the tray with a loose sheet of foil after 15 minutes to avoid over-browning).

Serve with the tomatoes and remaining spinach and scatter with pine nuts.