Search

Veg and cheese filo pie

Thanks to the Dean/Bird family for this recipe.

Ingredients (serves 4)

5 eggs
Bit of olive oil
100g of cheddar
Pack of feta cheese/homemade curd cheese/tofu cubes
5/6 sheets of filo (usually 12 per pack)
250/300g of mixed veg (onions, mushrooms, peppers, courgettes, spinach, aubergine etc)
Pinch of nutmeg
1tsp cayenne or paprika
Salt pepper

Method
1.Set the oven to 200c

2. Prepare the vegetables by par cooking. Drain off any excess liquid from gently frying the veg especially with the spinach. Season the veg with salt and pepper and a little bit nutmeg and let it cool down.

3. In a mix bowl beat the 5 eggs and add the grated cheddar and crumbled feta. Season and set aside.

4. Scrunch up and flatten a large sheet of baking parchment then press out flat on a work surface. (Scrunching keeps the parchment flat, otherwise it rolls up).

5. Lay out a sheet of filo and drizzle with a little bit if olive oil then brush it evenly to roughly cover the entire sheet. Sprinkle with a tiny pinch of cayenne paprika. Repeat this process layering up the remaining 5 sheets offsetting each sheet each time so it looks like a flower.

6. Holding the parchment paper, gently lift the layered filo and place centrally in a large oven proof frying pan. Let the parchment and the sheets flop over the sides of the pan ensuring they don’t tear.

7. Cover the filo lined pan with the cooked veg and then pour over the egg cheese mix (similar to how you assemble a quiche). Alternatively you can mix the veg with the egg/cheese mix first and then pour it into the pan.

8. Gently lift and fold the filo over the top of the contents of the pie but don’t push the pastry into the filling instead scrunch the filo lightly on top.

9. Begin to heat the pan on the hob and start the cooking process whilst you drizzle a little oil over the pastry to give a golden brown finish and prevent burned tips.

10. Place the pan in the oven for 30 mins. The cooked filling will be firm like a quiche. Remove the pie and set to cool on a chopping board for about 5 mins then portion off slices.

Share:

Facebook
Twitter
Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

Other Posts

On Key

Related Posts

Warm Lentil Salad

This a satisfying, versatile recipe for any time of year. You can choose whether to fry the red pepper or to add it raw for extra colour with the spring

Kale (or Carrot Top) Crisps

This is a good recipe to get kids eating kale, one of the most nutrient dense greens in the world. Kale is quite tough, and not always easy to mix

Tasty koftas (meat or veggie)

Koftas are like meatballs with a lot of tasty ingredients – and they don’t even have to have meat in them. But if you like meat, this recipe is a

Butter Beans in Salsa Verde

This cost-effective and delicious Mediterranean recipe was provided by Sarah Culpepper over at Glass Sponge Coaching in Hungerford. Butter beans are an excellent addition to your diet, and a good source of