Rick Stein’s cheese, potato and spinach filo pie recipe

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “I wrote this recipe for a Greek-style filo pie after going to Mary Quicke’s farm and dairy near Exeter,” says Rick Stein. Cheese, potato and spinach filo pie Serves: 6 Ingredients: 600g potatoes, peeled 260g spinach, washed 25g butter 1 large onion, sliced 175ml double cream 2 medium eggs, beaten ½-1 tsp English or Dijon mustard 7-8 sheets of filo pastry 50g butter, melted 175g mature or vintage vegetarian Cheddar or Quicke’s Double Devonshire, coarsely grated Salt and black pepper Method: 1. Take a 23-25 centimetre pie dish and layer four sheets of filo in the base, brushing each sheet with melted butter and alternating directions. Repeat with the remaining potato, spinach and onion, season again with salt and black pepper and top with remaining cream and cheese.