Welcome to Nigella

Being half Greek has given me the opportunity to delve into family recipes that have endured generations. This is a speciality that I learned from my nan, or yaya as she is known, although I have updated it to take advantage of modern conveniences. To be really authentic the filo should be made by hand from a mixture of flour, water, olive oil and wine vinegar, and rolled out with a thin rolling pin akin to a broomstick. Whilst making filo can be thoroughly therapeutic experience, most of the time it's just easier to buy it at the shop. The paper thin sheets come out crisper than homemade filo, but it is neither more nor less delicious, just different. Since 'peasant food' recipes like this are so subjective, this recipe lends itself well to common quantities found at the supermarket, meaning there are no annoying scraps left over. The end result is an impressive pie that can be cut into small appetiser-sized pieces or large squares served with a good dollop of Greek-style yogurt and a Greek salad for an authentic country meal. Don't forget a bowl of Kalamata olives and a block of good quality feta, plus lots of proper stone baked, make-your-jaws-sore bread on the side for the full experience.