Gibanica with charred sweetcorn and spring onions

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6.

Step 2

Put a medium frying pan on a high heat and, once hot, add the sweetcorn and cook, stirring often, for eight minutes, until nicely charred.

Step 3

Tip into a large bowl and add three of the eggs, the soured cream, feta, milk, spring onions, baking powder, three-quarters of a teaspoon of salt and a good grind of pepper.

Step 4

Lightly brush oil over one side of two sheets of the filo, then lay them oiled side down in a 5cm-deep ovenproof dish (a 25cm round dish or a 20cm x 28cm rectangular one will do), overlapping the sheets so the base and sides of the dish are lined and there’s a little overhang at the sides.

Step 5

Gently soak a third sheet of filo in the corn mix so the whole sheet comes into contact with the batter, then gently gather it together, catching bits of cheese, corn and spring onion as you go (this will help define the pastry layers later).

Step 6

Transfer the soaked filo to the filo-lined dish and gather into a loose swirl. Repeat with all but two of the remaining filo sheets, then sprinkle any excess batter over the top.

Step 7

Brush the last two filo sheets with oil and lay them oiled side up on top of the filling.

Step 8

Gather all the filo hanging over the sides of the dish and scrunch it inwards, to create a rough border all around the edge of the pie.

Step 9

Beat the remaining egg, then brush it over any visible filo. Sprinkle over the sesame seeds, then bake the pie for 40 minutes.

Step 10

Remove from the oven, leave to cool for an hour, to warm or room temperature, then slice and serve with a few pickles on top.