Preheat the oven to 220°C (200°C fan forced).

Place a large (26cm) frying pan over medium heat, add a little olive oil, then add the chopped spring onions (or white onion) with a pinch of salt. Fry for a few minutes until softened.

Add a couple of handfuls of shredded greens to the pan, letting them cook down slightly before adding more. Continue until all the greens are in the pan and just wilted. (Start with the more 'robust' greens, like kale and silverbeet, and the stems, finishing with more delicate leaves.) Zest half the lemon over the pan, and season with salt and pepper to taste, then transfer everything to a large bowl to cool slightly.

Lightly whisk the eggs in a small bowl, then add to the cooled greens with crumbled feta, and chopped herbs. Stir to combine.

Spread a large sheet of baking paper (about 50cm long) across your bench, drizzle it with some olive oil, and scrunch it into a ball to coat it. Stretch it out flat again. On top of the paper, lay a sheet of filo pastry and drizzle with olive oil, then layer over the other three sheets, two of them crossways, adding more oil to each layer. Press into your baking dish to line, pushing gently into the corners — you could use the frying pan, if oven-safe, after wiping clean, or a baking dish of choice. (We used a round ceramic dish about 22cm in diameter and 7cm high.)

Pour the egg and greens mixture into the pastry case and spread evenly. Fold and scrunch the overhanging filo over the top. Drizzle the pastry with a little extra olive oil and sprinkle with poppy or sesame seeds. Place the pie into the oven to bake for 25-35 minutes until deep golden and set. Allow to sit for 5 minutes before serving, or cool to room temperature.

Recipe adapted from Chef Anna Jones’ Double Greens Filo Pie