Spanakopita (Greek Spinach Pie)

Step 1: Preheat the oven to 220°C/430°F (200°C fan). Line a tray with baking paper.

Step 2: Place the spinach in a large colander or bowl. Sprinkle with salt and toss. Leave for 10 minutes to sweat.

Step 3: Working with a handful of spinach at a time, place it in a tea towel and wring it tightly to remove excess water.

Step 4: Put the spinach in a bowl with the remaining filling ingredients. Mix well to combine.

Step 5: Cut the 16 filo sheets into 32 x 25 cm / 13 x 10-inch rectangles or 26 cm / 10.5-inch squares.

Step 6: Layer 8 filo sheets on the lined tray, brushing each sheet with melted butter.

Step 7: Spread the filling over the filo. Smooth the surface, leaving a 2.5 cm / 1-inch border.

Step 8: Cover the spinach with a sheet of filo. Brush it with butter and sprinkle with Kefalotyri. Repeat for sheets 2 through 5. Add sheets 6 through 8, brushing with butter between each sheet but leaving out the cheese for a neater finish.

Step 9: Press the edges down to seal. Crimp and trim them if desired, or leave the edges flat on the tray.

Step 10: Brush the top with butter and sprinkle with sesame seeds.

Step 11: Bake for 25 minutes, or until golden brown on the surface.

Step 12: Serve immediately. The pie is at its best fresh from the oven and remains good while hot, for about 15 minutes. The base loses crispness as it cools.