A versatile filo pie
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Loading... - Gemma Brown
- 17 Jan 2021
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Make sure that all your vegetables, especially the green ones, are very well drained; if you are using leafy greens, put them in a sieve and press them down to remove any excess liquid.
Serves 6
Olive oil
1 red onion, finely chopped
2 handfuls of cooked green veg (broccoli, peas, spinach, leafy greens)
2 handfuls of leftover cooked root veg (I used swede, parsnip and sweet potato)
250g filo pastry
2 organic or free-range eggs
100g feta cheese
Salt and black pepper
1 tsp dried chilli flakes
1 tbsp black onion seeds
1 Preheat your oven to 220C/425F/gas mark 7. Heat a saucepan on a medium heat, add a little oil and cook the onion for 5 minutes, until soft and sweet.
2 Add the vegetables and cook for another couple of minutes, then take off the heat and allow to cool.
3 Meanwhile, unwrap the sheets of filo and lay them over a 24cm frying pan, leaving a little overlap around the edges. Keep laying the filo in the pan until you have a sturdy 3–4 sheet layer all over – you may need to patch it together bit by bit if you have smaller sheets.
4 Tip the cooled vegetables into a bowl, crack in the eggs and crumble in the feta. Season with salt and freshly ground black pepper and mix well.
5 Drizzle the pastry with a little olive oil, then use a pastry brush to spread it all over the pastry. Spoon the vegetable mixture into the pastry-lined pan and then scatter with the chilli and onion seeds and put on a medium heat for a few minutes. Fold the excess filo back over the filling to form a wavy edge, then put on the bottom of the oven and bake for 20–25 minutes, or until golden and crisp.
