Recipe:

1. Preheat the oven to 190 C/170 fan/ gas mark 5. Wash the potatoes under cold water, then cut them into small cubes (leave the skin on). Place them in a saucepan, cover with water and add salt. Bring to the boil then simmer for about 15 minutes, or until tender.
2. While they're cooking, wash the pomegranate under cold water. Slice the pomegranate in half across the middle, then hold it cut-side down in your hand over a bowl.
3. Take a wooden spoon and tap firmly on the top of the pomegranate to release the seeds and catch them in the bowl. If needed, cut the pomegranate in quarters and repeat.
4. Put your mixed seeds on an oven-proof tray and place in the hot oven to toast for 5 minutes. Roughly chop the spinach and crumble up the feta.
5. add the pomegranate seeds, potatoes, seeds, feta and spinach to a large bowl.
6. Add 1 tbsp of olive oil and mix well. Season to taste with salt and pepper.
7. Brush the inside of a cake tin (ours is a 20 cm one) with olive oil. Line with the filo sheets, one at a time, brushing with just a little bit of olive oil between each. Leave any excess pastry hanging over the edge of the tin.
8. Spoon the pomegranate mixture into the tin.
9. Fold the overhanging filo sheets up and over the top of the pie. Drizzle with a little olive oil and use your fingertips to gently spread the oil around.
10. Bake for 25-30 minutes, until the pastry is golden brown and crisp.
11. Serve warm or cold. Enjoy!