I’m very fond of Greek pies, both sweet and savoury, and always keep a packet of filo pastry in my fridge for when the urge to bake one arises. This Greek cheese pie, called tiropita, is a firm favourite.

While the ricotta isn’t traditional, I love how it softens the saltiness of the feta. You can add herbs, such as dried mint or fresh dill, to the mix, too, or top the final layer of filo with sesame seeds. I prefer to keep things simple, though, just brushing some of the cheese filling onto the top to give the pie a burnished, salty finish. Serve with a simple Greek or leafy salad.