Recipes>Vegetarian Recipes
Mediterranean Filo Pie
by Sam Holland from Sam Holland’s Kitchen Kickstart
Easy
Serves 2
Total 45min
Prep 10min
Cook 35min
This buttery and crispy filo pastry pie is filled with colourful vegetables and tangy feta cheese to make a delicious vegetarian meal.
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From the book
Sam Holland’s Kitchen Kickstart
Sam Holland
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Introduction
For the little effort that this dish requires, this looks mightily impressive! A middle-of-the-table showstopper that is sure to deliver big flavours and even bigger smiles.
Tags
Ingredients
| 2 | peppers (1 yellow, 1 red) |
|---|---|
| 1 | red onion |
| 2 tbsp | vegetable oil |
| 3 cloves of | garlic |
| ½ | red chilli |
| 1 tsp | paprika |
| 1 tbsp | tomato purée |
| 100g | spinach |
| 100ml | crème fraîche |
| ½ | lemon |
| 70g | butter |
| 1 x 270g packet of | filo pastry |
| Handful of | basil |
| 100g | feta cheese |
| 10 | black olives, sliced |
| Sea salt and black pepper | |
| Salad leaves, to serve |
Essential kit
You will need: a 20 x 20cm ovenproof dish or cake tin.
Method
Preheat your oven to 200°C.
Thinly slice your peppers and onion and fry them in a hot frying pan with the vegetable oil for 5 minutes. Make sure you season with salt and pepper.
While that’s cooking, you can mince your garlic and dice the chilli. Add the garlic and chilli into the pan along with the paprika and cook for a further minute.
Add the tomato purée, spinach and crème fraîche and cook it down for around 3 minutes until the spinach has wilted. Zest in half the lemon, season with salt and pepper and set aside.
Melt the butter in a microwave or small pan and brush onto a single sheet of filo pastry. Lay this in a 20 x 20cm ovenproof dish or cake tin roughly 20cm in diameter, butter side down. You will have pastry hanging over the sides but don’t worry, this will become the top of the pie. Repeat this process with six or seven more pieces of filo, placing the pastry down at different angles to make sure the base and sides are all properly covered.
Spoon in the filling and tear in the fresh basil leaves. Crumble over the feta, top with the olives and fold in the excess pastry hanging over the sides to completely cover the filling. Pour the remaining butter over the top of the pastry and bake for 20–25 minutes until golden brown and crispy. Serve with a green salad.
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Ingredients
Method
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