Another pie for the midwinter months from Anna Jones.
Ingredients
- olive oil
- 1 red onion finely chopped
- 2 handfuls of cooked green veg (broccoli, peas, spinach, leafy greens) well drained
- 2 handfuls of leftover cooked root veg ( swede, parsnip and sweet potato)
- 250 g filo pastry
- 2 free range eggs
- 100 g feta cheese
- salt and black pepper
- 1 tsp dried chilli flakes
- 1 tbsp black onion seeds
Servings:
Instructions
- 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. Add the vegetables and cook for another couple of minutes, then take off the heat and allow to cool.
- 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.
- 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.
- 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.
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