Spinach and tangy goat's cheese make perfect partners in this impressive-looking Greek-style filo pastry pie. Colourful diced tomatoes and toasted pine nuts in the filling add to the appeal. Serve with boiled new potatoes and a dish of mixed vegetables, such as thinly sliced carrots and courgettes tossed with fresh tarragon leaves.
For a lower-fat version, use quark or ricotta cheese instead of goat's cheese. * To make a squash and cashew nut filo pie, toast 30 g (1 oz) cashew nuts, then coarsely chop. Steam 1 butternut squash, about 600 g (1 lb 5 oz), cut into 1 cm (½ in) cubes, for 6–7 minutes or until just tender. Mix 200 g (7 oz) curd cheese with 2 beaten eggs, then add the squash, cashew nuts, 1 coarsely grated carrot and 25 g (scant 1 oz) pumpkin seeds. Season with salt and pepper to taste and mix well. Spoon into a lightly greased ovenproof dish, top with the scrunched-up filo and bake as in the main recipe.
Spinach is a great source of many of the antioxidants that help to protect against cancer, including vitamins C and E and beta-carotene. The beta-carotene content of spinach is 6 times greater than that of broccoli. * Pine nuts, also called pine kernels, are a good source of vitamin E and potassium. Though relatively new to many British cooks, husks recovered from Roman camp rubbish tips in the UK suggest that the Romans included pine nuts in their diet.
A, B12, C, E, folate, calcium * B2, niacin, iron, potassium, zinc * B1, B6, copper