Spring Greens Filo Traybake Pie

Ingredients

• 2 tbsp olive, plus 1 tsp olive oil
• 1 onion
• chilli flakes
• 2 tbsp pesto
• 200 g mascarpone
• 250 ml vegetable stock
• 3 cloves
• 200 g spring greens finely chopped
• 200 g frozen peas
• 4 filo pastries

Method

1. Heat the oven to 200C/180C fan/gas 6.
2. Put a medium ovenproof casserole dish on a low heat, pour in 2 tbsp olive oil, then scatter in the onion and garlic. Season with salt and pepper and cook for 10-15 minutes, stirring occasionally, until the onion is soft and starting to turn golden at the edges.
3. Turn the heat up to medium, then scatter in the chilli flakes, spring greens and frozen peas. Cook for 5 minutes, stirring, until the greens are wilted and bright and the peas are heated through.
4. Stir in the pesto and mascarpone and let them melt into the greens, about a minute. Gradually pour in the vegetable stock, stirring as you go, until you have a loose, creamy filling. Taste and season.
5. Scrunch the sheets of filo loosely and lay them on top of the filling so they cover it in ruffled peaks. Brush all over with the 1 tsp olive oil.
6. Bake for 15-18 minutes, until the pastry is deeply golden and crisp and the filling is bubbling up around the edges.
7. Leave to cool for 5 minutes, then finish with a crack of black pepper and a generous scattering of snipped chives. Serve straight from the dish.