Simon Rimmer served up tasty filo pastry with spinach, feta cheese and pistachio nuts on Steph’s Packed Lunch.

The ingredients are: 12 pieces filo pastry (half a sheet in pack (approx. 255 x 240mm), 150g unsalted butter, melted and 1tbsp sesame seeds.

For the filling: 2 onions, caramelised, 300g feta, 100g grated mozzarella, grated, 300g spinach, chopped, 2 cloves garlic, peeled and chopped, 180g unsalted and shelled pistachios, lightly chopped and 40g mint, chopped.

For the ingredients for the sauce : 2tbsp olive oil, 1 onion, peeled and chopped, 2 cloves garlic, 50g tomato puree, 1 cinnamon stick, 400g tin chopped tomatoes, 200ml strong vegetable stock and 75ml extra virgin olive oil.

To serve: Chopped green salad or green veg.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.