Spanakopita Crunch Pie

Ingredients

Filling
28g unsalted butter
1-2 tbsp extra virgin olive oil
1 red onion finely sliced (about 150g)
400 English spinach 
100g rocket
15g chives
20g parsley
280g feta, crumbled 
Zest of one lemon 
2 tsp dried or fresh dill
2 tsp garlic powder
Pinch of fresh grated nutmeg 
2 eggs
Salt and pepper

Pastry & Finishing
80g butter, melted
10-12 filo sheets 
2 tsp toasted sesame seeds
2 tsp toasted Nigella seeds 

Method

Preheat the fan oven to 180C. Line a 9-inch springform cake tin with baking paper. 
Add the butter and olive oil to a large deep pan. Add the onions and cook until softened. Add the spinach in two additions, then add the rocket. 
Once wilted, remove from the heat. Allow to cool slightly, then add the feta, lemon zest, dill, parsley, chives, garlic powder, nutmeg, salt, pepper and eggs. Mix to combine.
Put the filo sheets under a clean, slightly damp tea towel. Brush a sheet with some of the melted butter. Transfer to the prepared cake tin, pressing the sheet into the base and letting any excess hang over the sides. Repeat with 4 more sheets of filo (5 in total), rotating them slightly when you press them into the tin, so the excess hangs over at different angles.
Pour the spinach filling into the base of the pie. Take another sheet of filo, brush it with melted butter. Scrunch it up, then arrange it on top of the exposed filling.
Repeat with the remaining 4 filo sheets to cover the filling completely. Fold in the overhang, scrunching it up in the same way, and brush with any remaining butter and sprinkle with seeds. Put the tin on a flat baking tray and bake for 50 minutes.
Remove the pie from the oven and use oven mitts to release the tin, removing the outer ring and baking paper (leaving the pie on the base). Bake for another 25 minutes or until browned and caramelised all over. Remove from the oven and leave to cool for 15 minutes before slicing.