8-10 sheets of filo pastry
45g butter, melted
100g feta, crumbled
2 tbsp mint, roughly chopped
2 tbsp parsley, roughly chopped
150g spinach, roughly chopped
150ml double cream
1 tsp sumac
¼ tsp chilli flakes
1 lemon, zested and sliced into wedges
1. Preheat the oven to 180C fan. Lightly grease the base of a 25cm tart tin with some of the melted butter. Brush a sheet of filo with butter and lay over the base of the tin, leaving the overhanging filo. Repeat with another sheet and lay over in the opposite direction.
2. Take another sheet of filo pastry, covering the rest with a tea towel to stop it from drying out. Starting from the long edge, fold 1 inch of pastry over, then turn over the sheet and fold again in alternating directions. Continue until you have folded the sheet into a fan shape. Starting from the centre of the tin, coil the sheet around to form a snail shape. Continue with the remaining pastry until you have filled the tin. Open up sections of the pastry in the folds, so you have space to pour the filling in. Don’t worry if it breaks or tears, the more rustic it looks the better! Trim the excess overhanging pastry. Brush the rest of the butter over the pastry and place in the oven for 15 minutes until golden and crisp.
3. Meanwhile mix the feta, ricotta herbs and spinach in a bowl. In a separate bowl, whisk the eggs, cream, milk spices, lemon zest. Season generously with salt and pepper.
4. Gently press the cheese mixture into the gaps of pastry. Then pour the custard all over the top, drizzling a little at a time allowing it to soak in evenly. Bake for 25 minutes or until the custard has set to a gentle wobble and the filo is crisp and browned. Remove from the oven and leave to cool for 5 minutes before slicing and serving warm with the lemon wedges.