Rocket, Leek & Caper Pie

Serves 6-8

"In our household, we always had this pie on a Tuesday, as that was the day when the street market was held and we could get fresh rocket leaves. The pie should be crisp outside and rich within."

"In our household, we always had this pie on a Tuesday, as that was the day when the street market was held and we could get fresh rocket leaves. The pie should be crisp outside and rich within."

400g (14oz) rocket, finely chopped
300g (10 ¹/ ₂oz) leeks, trimmed, washed well and finely chopped
2 bunches spring onions, finely chopped
1 bunch chervil, finely chopped
1 bunch flat leaf parsley, finely chopped
400g (14oz) feta cheese
40g (1 ¹/ ₂oz) Santorinian capers
Coarsely ground black pepper
3 eggs, beaten
150g (5 ¹/ ₂oz) butter, melted, plus extra for greasing
1 x 250g (9oz) pack of filo pastry
150 ml (5fl oz) milk

To serve

Strained Greek yoghurt

Mix all the greens in a large bowl.

Line a large container with a dry kitchen cloth and spread a third of the mixed greens out in it. Arrange further kitchen cloths in further containers and do the same until you have used all the greens. Leave them somewhere cool for an hour: the idea is to get rid of as much water as possible.

Preheat the oven to 180C/350F/gas mark 4.

Break the feta into crumbs, then mix it with the capers and some coarsely ground pepper. Add the greens, then fold in the eggs.

Butter the bottom of a spring-release cake tin (23cm (9in) in diameter, 7cm (2 ³/ ₄in) deep) and line with a generous half of the filo, brushing each sheet heavily with melted butter. Substantial corners of the filo sheets should hang over the tin's edge, as you will need to fold them over to make a top to the pie.

Spread in half the greens mixture and top with another two intermediate layers of buttered filo. Spread in the remaining greens mix. Fold the overlapping filo over the surface of the filling, then top with the remaining pastry, buttering each sheet well. You can arrange it decoratively - crumpled, say - on the top. Butter the folded filo and spatter the remaining butter and the milk over the surface. Doing this will make the filo rise in bubbles while the pie is cooking. Bake the pie for 45-60 minutes. Let it rest for 30 minutes before you cut it. Eat with plenty of strained yoghurt.