Theo Michaels served up tasty Greek spanakopita filo parcels with feta, spinach and tomato ragu on Steph’s Packed Lunch.

The ingredients are: 1x 400g tin of spinach, 200g feta cheese, 100g ricotta cheese, Dozen grates nutmeg, Few sprigs dill, chopped, 1 egg, 2 spring onions, finely sliced, 12 sheets filo pastry and 100g butter, melted.

For the Tomato Ragu: 1 onion, diced, 2 cloves garlic, chopped, 400g tomato passata, 1 tsp ground cinnamon, 1 tsp sugar, 1 pinch chilli flakes and 30ml olive oil.

To serve: Mixed salad and Rustic bread.

See recipes by Theo in his book titled: Orexi!: Feasting at the modern Greek table available from Amazon now.