Heat your oven to 190°C/375°F.

Finely slice your leeks. Roughly chop your mint and dill. Finely chop your olives.

Heat some olive oil in a large frying pan over a gentle heat. Tip in your leeks along with a pinch of salt and cook for 10 mins until they have totally softened.

In a large bowl, add your leeks, mint, dill and kalamata olives. Add your feta and ricotta. Zest in your lemons, then season with salt and pepper. Give it a really good mix so that you have a smooth, green-flecked mixture.

Line a 22cm springform tin with baking parchment.

Lay a sheet of filo pastry on your workbench, then lightly brush with olive oil. Add another sheet of filo on top. Arrange a third of your leek mixture just to one side of your pastry. Brush either side with olive oil, then roll your mixture over to form a sealed pastry roll.

Carefully roll the pastry into a coil, then place it in the centre of the springform tin. Repeat the rolling up process with 2 more pastry rolls, then fold them around the coil in the tin to create a big swirl shape.

Brush the surface with more olive oil. Bake for 30 mins.

Allow your pie to cool before slicing it into wedges. Serve and enjoy.