Pre-heat the oven to 220°C/ 200°C Fan/ Gas Mark 7.

Cut the sheets of filo pastry in half and brush one side of each piece with the rapeseed oil.

Layer 6 pieces of pastry in the base and up the sides of the skillet.

Mix together the eggs, ricotta, feta cheese, Parmesan cheese, spring onion, parsley, mint, dill and nutmeg. Season with salt and pepper to taste.

Place the mixture on top of the filo pastry base.

Layer the remaining 6 pieces of filo pastry over the filling to form a lid, this can be a rustic or as neat as you would like.

Brush the filo with oil ensuring any edges of filo are covered to prevent them drying in the oven.

Bake for 30 – 40 minutes or until golden brown.

Serve straight to the table in the skillet or leave for 10 minutes to cool and then lift the whole pie straight out onto a plate.

Cook's Notes

The filling for this type of pie can be varied by adding a 100g layer of cooked mushrooms or using a cheddar cheese rather than Parmesan.

The even heat distribution of cast iron means the pastry will crisp very easily and will also release easily too.