Greens and White Bean Filo Crown

• 1 tbspolive oil
• 1large leek, halved lengthways, washed and thinly sliced
• 2garlic cloves, finely chopped
• 150gkale, thick stalks removed and leaves shredded
• 200gspinach
• 480gdrained cannellini beans (about 2 × 400g tins), rinsed
• 250gricotta
• 1egg
• 30mllemon juice
• 2gfinely grated lemon zest
• 15gflat-leaf parsley, finely chopped
• fine salt
• black pepper
• 270gfilo pastry, about 8 sheets, kept covered with a clean damp tea towel
• 3 tbspolive oil, for brushing

Method

1. 1Heat the oven to 200°C fan. Line a large baking tray with baking paper and set a 12cm heatproof bowl upside down in the centre.
2. 2Heat 1 tbsp olive oil in a large frying pan over a medium heat. Cook the leek for 8 minutes until soft and lightly golden, then add the garlic for 1 minute until fragrant.
3. 3Add the kale and cook for 4 minutes until softened. Add the spinach in handfuls and cook for 2 minutes until fully wilted; tip everything into a large bowl and leave for 5 minutes until no longer steaming.
4. 4Roughly crush half the cannellini beans with a fork, leaving the rest whole for texture. Stir them into the greens with the ricotta, egg, lemon zest, 2 tbsp lemon juice and parsley; season well with salt and black pepper.
5. 5Brush one filo sheet lightly with olive oil and lay it on the tray with one short end touching the bowl and the rest pointing outwards. Repeat with the remaining sheets, turning each one slightly to create an overlapping sunburst and brushing each with oil as you go.
6. 6Spoon the filling into a thick ring around the bowl, leaving the centre clear. Remove the bowl, then fold the outer filo points over the filling towards the centre, leaving some uneven folds and gaps so the crown stays crisp.
7. 7Brush the top with any remaining olive oil. Bake for 25 minutes until the filo is deeply golden and the filling is steaming hot and set at its thickest part.
8. 8Leave the crown to rest for 5 minutes until the filling has settled enough to slice cleanly. Cut into wedges and serve hot.

Per serving

kcal

600

protein

26.4g

fibre

11.8g

carbs

61.7g

fat

27.6g