This is my take on one of my favourite Turkish dishes spinach and feta borek. Traditionally made with Turkish cheese, I've substituted feta which is easier to find. Since wild garlic and spring onions are bang in season it's a great way of celebrating spring, so I'm using them instead of the spinach. Often these are shaped into triangles but I've gone for a rounded pie shape instead, easier to make, as filo pastry can be very fiddly to work with. 

100g wild garlic leaves finely chopped
6 scallions finely chopped
1 egg beaten
150g feta cheese
5g cumin seeds toasted and roughly ground
1g nutmeg freshly grated
A few twists of freshly ground black pepper
10 sheets filo pastry
100g butter for brushing the pastry with

To make the filling
Place the scallions, cumin  and wild garlic into a bowl
Crumble in the feta ensuring there are no large lumps
Add the pepper and nutmeg and stir to mix
Stir through the beaten egg and place in the fridge for a couple of hours to allow the flavours to develop

To assemble the pie
Brush the sheets of filo with butter to stop them from drying out and cover with a damp cloth afterwards
In a shallow pie dish start to layer the filo so it covers the bottom of the dish and overlaps over the side, this will take four sheets 
Add the cheese mix to the pie dish and ensure that it is layered evenly
Fold over the overlapping filo ensuring it covers the top
If the top is not quite covered add another 2 sheets of buttered filo
Place in the oven at 190c (fan) 200c (normal) for 40 minutes until the pastry is nice and brown
For those of you cooking on the BBQ, set the BBQ up for indirect cooking at 200c and cook as instructed above