Wild garlic and goat’s cheese pie

Method

1. Put the butter into a pan and melt it over a low heat. Pour the clear butter into a bowl, leaving behind the milky liquid at the bottom of the pan (you can discard this).
2. Finely chop the dill, coarsely chop the rocket, then finely shred the wild garlic/spinach (see know how).
3. Mix the cheeses in a large bowl with the eggs, breadcrumbs, olive oil, spring onions, salt and pepper.
4. Heat the oven to 180°C/fan160°C/gas 4. Brush a 28cm x 6cm deep springform tin with some melted butter. Unroll the filo pastry and set aside 2 sheets. Cover with a damp tea towel to stop them drying out. Brush the remaining sheets of pastry, one at a time, with more butter, then use to line the tin, laying 2 sheets first one way and then the other, overlapping them and leaving the edges overhanging, continuing until you’ve used all but the 2 reserved sheets.
5. Add the dill, rocket and wild garlic (or spinach and chopped garlic cloves) to the cheesy mixture. Mix well with your hands, then pile into the pastry-lined tin and fold the overhanging pastry loosely over the top. Uncover, butter and loosely ruffle the remaining 2 sheets of pastry over the top, then brush with more melted butter. Put in the oven with an empty roasting beneath to catch any dripping butter. Bake for 1 hour or until the filling has set and the pastry is richly golden. Cover loosely with foil towards the end of cooking if it starts to get too brown. To test for readiness, push a skewer into the centre, then gently press the top. No liquid should appear, but if it does, cook for a little longer.
6. Remove the pie from the oven and leave to rest for 15 minutes. Serve cut into wedges, with some garlicky yogurt if you wish.