Article: Simply so delicious ; FETA AND SPINACH PIE WITH TOMATO RELISH

Serves 4

25g butter, melted

10 sheets fresh filo pastry

200g feta cheese

250g baby leaf spinach

1tbsp golden raisins

1tbsp pine nuts

1 garlic clove, crushed

Juice of 1 lemon

200g ricotta, drained

For the tomato relish:

1tbsp olive oil

1 small onion, finely chopped

1 carrot, finely chopped

1 garlic clove, finely chopped

1tbsp tomato puree

1 cinnamon stick

200g can chopped tomatoes

75ml vegetable stock

Preheat the oven to 190C/fan 170C/gas 5.

Brush a 20cm-round, loose-bottomed tart tin with some of the butter. Lay over a few sheets of filo, slightly overlapping and brush the overhanging filo with more butter. Repeat to use up all the pastry. Set aside.

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