1. Preheat the oven to 200°C, gas mark 6. Heat 10g butter in a pan and sauté the salad onions for 1 minute. Add the spinach and cook until wilted. Drain in a sieve, squeezing out the liquid.

2. Boil the peas for 2 minutes, then drain; refresh in cold water. Mix the ricotta and egg till smooth. Add the peas, spinach, lemon juice and nutmeg; season.

3. Melt the remaining butter. Lay a fi lo pastry sheet on a baking tray and brush with butter. Top with a second sheet and butter it; repeat, using up the filo.

4. Put the ricotta mix in the centre, leaving a 10cm border. Draw up the pastry so just a little fi lling is visible. Brush the pastry edges with butter; bake for 20 minutes. Let cool slightly and serve with a salad.