1. To make the filling, wash the sea beet, removing stems if they are thick and tough.

2. Bring a large pan of water to the boil and cook the sea beet in two batches, making sure you do not overcrowd the pan, as the leaves are inclined to turn a black colour. Give it a good stir as it boils to help prevent this from happening. Bring to the boil and simmer for a few minutes or until the leaves are just tender. Strain well. When cool enough to handle, squeeze them dry, pressing all the water out with your hands.

3. Mix the cooled sea beet into the mashed feta.

4. Beat the eggs in a large bowl.

5. Heat the butter in a pan. When it has melted, pour in the milk and heat until it is warm, then gradually beat this into the eggs.

6. Grease a rectangular or square baking dish that is a little smaller than the sheets of filo.

7. Open the filo sheets only when you are ready to use them and keep them covered so that they do not dry out.

8. Lay a sheet of filo in the greased baking dish, pressing it into the corners with a pastry brush and letting the edges come up the sides of the dish.

9. Pour a little of the milk, butter and egg mixture – about 80ml – all over the sheet. Sprinkle on a little of the grated cheese.

10. Lay a second sheet on top and repeat with the milk, butter and egg mixture and then the grated cheese. Continue until you have used half of the sheets, then spread the sea beet and feta filling evenly on top, covering the whole dish and using all the filling.

11. Finally, continue as before with the remaining filo, cheese and egg mixture until you have used it all up. Turn in the sides of the filo along with any over hanging pieces. Then pour over any remaining egg mixture.

12. Bake in the preheated oven for 30-40 minutes and until it’s nicely golden on top and all the liquid is absorbed.