Who doesn’t love a good old pie from time to time?! Well this roasted vegetable and feta pie ticks all the boxes but is lighter than a pie you may devour through the winter months. Filo is light and crisp and is perfect for a light lunch or dinner. I have used a selection of vegetables with a Mediterranean vibe but you can mix and match until your heart’s content.
In order to keep the pastry crisp I have chosen to part roast the vegetables in advance so it draws out some natural moisture before popping into the pastry case. Unlike other pies this does not require precise tin lining so think of it as a free form pie that is perfect for pie making novices and well seasoned cooks alike. You will require a pie tin which is around 20cm in diameter which will feed 2 very hungry people or 4 for a lighter dinner.
Ingredients- serves 4 1 packet of premade filo pastry
30g unsalted butter
1 tbsp basil pesto
1 red and 1 yellow pepper
1 red onion
2 garlic cloves- kept whole
Glug of olive oil
1. Preheat the oven to 200c/ 180 fan. Do check the cooking instructions on the packet of filo as temperatures may vary from brand to brand so adjust accordingly. Whilst this is heating, cut the vegetables into small chunks and place on a baking tray with the garlic cloves, seasoning and olive oil. Toss so they are well coated and roast for a few minutes until beginning to soften.
2. In a small pan, melt the butter over a low heat. Use a pastry brush and brush a little of the butter in the tin. Take one the first filo sheet and lay in the tin before adding more butter to this sheet. Repeat until the sheets of filo are all layered; I offset each layer so they can be gathered more easily to form a crust. If you layer the sheets like this you should end up with a star formation. The last layer should be brushed with pesto so the vegetables will sit on top.
3. Take the roasted vegetables and scatter some of the feta amongst them before placing in the lined pie tin. Gather the loose edges of the filo and you can either bring them into the centre of the tin or, as I did, fold them in to form a crust so you can see the colourful vegetables in the middle. If you do this then add a little more feta crumbled over the top before popping in the oven for 15-20 minutes (depending on the pastry cooking time on the packet) until the filo is crisp and golden. Serve with a side salad and some buttered new potatoes if you like and dig in. The pie is also great for lunch the next day if there are any leftovers but this is highly unlikely!
Roasted vegetable and feta filo pie- a taste of the Med at home this summer!
If you think of a filo pie, it is likely that you think of those belonging to Greek cuisine. Well this is my take on the traditional spanakopita! Spanakopita usually includes spinach and feta but I have given it a twist to include kale and halloumi as well to make it even more scrumptious. I have used readymade filo pastry to make this even quicker and easier to make and to serve four people a pie tin which is 22cm in diameter is perfect. The pie also keeps well in the fridge for a day or two and the leftovers are great for a simple lunch.
Ingredients- serves 4 1 pack of ready made filo pastry
Glug of vegetable oil
4 spring onions- chopped
2 garlic cloves- crushed
200g kale- washed and roughly chopped
200g spinach- washed
1 tsp dried dill (or 1 tbsp fresh dill)
100g halloumi- grated
1 egg- beaten
60g unsalted butter
1. Start by preheating the oven to 200c/ 180 fan or according to the instructions on the pastry packet as it can differ from brand to brand. Make the pie filling by wilting the spinach- you can do this by pouring a kettle of hot water over it into a colander before then squeezing out the excess water; set aside. Take a large frying pan and heat a glug of oil over a medium heat. Add the garlic and spring onions and cook for a minute before adding the kale; cook until the kale is wilted and keep it moving so the garlic and onion does not catch. For the last minute or two of cooking, add in the drained spinach and dill. Remove from the heat and allow to cool.
2. When the filling is cool enough, crumble through the feta and grated halloumi. Beat one egg and stir through the spinach mixture and season with pepper. You should not need to use extra salt as the feta and halloumi will provide this seasoning for you.
3. Now to assemble the pie! Gently melt the butter in a small pan over a low heat and dig out a pastry brush from the depths of your kitchen drawer! Brush a light coating of melted butter in the empty pie tin before adding a sheet of filo. Filo is delicate so be careful when lining the tin. Brush the filo with more butter before adding the next sheet. Line the tin so each sheet of filo is put in at a different angle. Repeat so you have about 5 layers of filo on the base of the tin before adding the cooled pie filling. Make sure it is evenly distributed and press lightly with a back of a spoon to flatten.
4. Gather the edges of the filo sheets and fold in the centre of the pie tin. Brush with more butter. I then took a couple of extra sheets and ripped and scrunches them up and popped them on top of the pie before, you guessed it, brushing with more butter. To stop the filo from curling lightly sprinkle it with water before baking in the oven for 30-35 minutes until golden and hot. Serve with a simple side salad, sautéed potatoes or a liberal helping of cooling tzatsiki.
Kale, spinach and cheese filo pie- my take on spanakopita which is fit for a king!