Turn oven onto 180℃

Method:

• Slice leeks and spring onions.

  Heat pan to a medium heat with 2 tbsp of olive oil, and add leeks and cook until soft - approx 10 minutes.

  Add the spinach, cover with a lid and lower the heat to medium/low to allow spinach to wilt. Remove the lid and continue to cook until there is no moisture left in the pan. Place on a board to cool (place into the fridge if in a hurry).
• Combine ricotta, feta, eggs, Parmesan and mint. Season with salt and pepper.
• Brush the bottom and sides of a rectangular baking dish (18cm x 32cm) with olive oil. Place a sheet of pastry into the dish running it up the sides, brush with olive oil and repeat 3 times. (Overlap sheets if needed).
• Combine leek mixture with ricotta mixture, and place into your pastry lined dish. Smooth out.
• Brush ½ sheet of filo with olive oil and fold over. Do this twice more. Stack together, oiling in between. Place on top of filling and fold over the edges. Brush the edges and brush top with a little oil.

  With a sharp knife, cut your pie into 8 squares.
• Place into the oven for 40 minutes until golden brown. You may need to place a sheet of foil over the top during the cooking process (around 20 - 30 minutes) to prevent pastry browning to much.

Salad:

• Peel and cube oranges.

  Peel and cut avocados.

  Mix the salad leaves, oranges, avocado, and almonds and drizzle lightly with balsamic glaze* or your dressing of choice.