Spanakopita

Using high-quality sheep's milk feta is recommended for a more authentic flavour, but you can use a milder cow's milk variety; if you find the feta too salty, simply rinse it briefly with warm water and pat dry before crumbling.

The secret to the incredibly juicy filling is not to cook the spinach beforehand; by mixing raw chopped spinach directly with the cheeses, eggs, and herbs, you retain all the fresh nutrients and moisture during the baking process.

Always ensure your filo dough is completely thawed by letting it sit in the refrigerator overnight, then bring it to room temperature in its sealed package for a couple of hours before use to prevent cracking and tearing.

Scoring the pie into serving portions with a sharp knife before baking is critical; this allows the filo layers to stay intact and ensures that you can lift clean, beautiful pieces out once the pie is baked and set.

For a stunning, airy top, roughly fold and crumble the final top layers of filo sheets rather than laying them flat, sprinkling oil between each layer to create a magnificent, crispy, and professional-looking finish.