2 tablespoons olive oil

1 onion – finely chopped

1 carrot – peeled and grated

1 stick celery – finely diced

3 cloves garlic - crushed

Small bunch kale or cavalo nero – stalks removed and finely sliced

100g quinoa

1 teaspoon salt

50g walnuts - crushed

Freshly ground black pepper

500g spinach

100g cream cheese

Roasted red peppers (from a jar)

8-12 sheets filo pastry

Large knob of butter - melted

Heat the olive oil in a large frying pan (one that had a lid), the tip in the onion, carrot, celery and garlic. Fry gently, stirring occasionally until tender then add the kale, fry fir a further 2-3 minutes then add the quinoa. Cover with approx. 500ml of water and bring to the boil. When boiling, reduce the heat, cover with the lid and leave for 15-20 minutes until the water has been absorbed

Wilt the spinach. If using bagged, open the top of the bag and microwave for 3 minutes. Squeeze as much water out as possible, roughly chop and mix with the cream cheese

Take a 26cm wreath cake mould and brush with melted butter. Put the oven on to 200C

Line the bottom and sides with several sheets of filo pastry, brushing each layer with butter

Now fill the pie with half the quinoa filling, then a layer of half the spinach. Now take 2-3 peppers from the jar, cut into appropriate sizes and lay them on top of the spinach. Cover with the remainder of spinach, then the rest of the quinoa. Now fold in the pastry, again brushing with butter, and add another couple of layers of filo pastry so make sure everything is sealed

Put the pie in the oven for approx. 20 minutes until browned, then carefully turn the pie over onto a baking sheet and return to the oven until what is now the top is crisp and golden