Those who know me know, that I lose my marbles around filo pastry. I love the stuff. Paper thin sheets of buttery, flakey goodness sandwiched together like paper thin sheets of buttery, flakey goodness sandwiched together.. I can imagine myself as a hobo laying on a cold park bench in winter wrapped in it, yet floating off to sleep with a happy, comforted smile.

This is my take on one of the greatest Greek dishes on this here planet, using one of my favourite Maori/Polynesian ingredients.. watercress from leftover boil up! Chur-iffic!

First things first, remember when working with filo, don’t stuff around. Never use the filo shit from any shop that’s come from the frozen section, only out of the fridge area. And, always have a damp cloth on the ready to place over filo sheets that aren’t being used so they don’t dry out.

Ok let’s hit it!

You will need:

Your favourite lasagne tray or
springform pan
Filo Pastry sheets
2 Cups Watercress from boilup. Drained and pressed over night
1 Cup Ricotta 
80g Cheddar 
100g Fetta
Nutmeg
250g butter should be heaps
Handful of Dill
Handful of Parsley
Juice of a Lemon
Salt & Pepper

1.As mentioned before you will need to 
press as much liquid out of the 
watercress as you can, as not to make
the pastry soggy
2.Chop the Parsley and Dill and place
into a bowl with watercress, the three 
cheeses, lemon juice and a good grind
of nutmeg. Taste. Adjust seasoning with
salt and pepper
3.Mix well. Cover and set aside
4.Get your tray and cover the bottom 
with a sheet of filo pastry. 
5.Brush with melted butter.. oh yeah,
melt the butter
6.Repeat 4-6 sheets
7.Spread mix over pastry
8.Repeat steps 4-6
9.Give it all a nice little press and 
pre-cut into squares or triangles. Cut
it into any shape you want it’s your 
pie.
10.Beat an egg and add a splash of milk
for basting. Baste it with a brush
11.Cook in 180deg/C or 170deg/C fan 
forced until golden and flakey 
12.Let stand for 5-10 minutes
13.Plate up, take a few Instagram pics
and post the shit out of it!

Enjoy x