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  • Writer's pictureMotorbiters - Bites

All greens filo pie

A great summertime pie to use up odds and ends and those fresh herbs growing in the garden. I've added a chilli as well to this recipe or a kick but this is optional.


View video on instagram here


Serves 6 | Time 1 hour 30 mins approx

INGREDIENTS


6 tbsp olive oil

1 onion, finely chopped

200g green vegetables, such as leek, celery, green pepper, etc. roughly chopped

500g leafy greens, stalks removed and shredded (kale, spinach, chard etc)

60g soft herbs (any or a mixture of coriander, dill, parsley, mint, or celery leaves), chopped

200g cheese (a mixture of feta, halloumi, cheddar, ricotta, cream cheese or goats’ cheese grated where needed

1 unwaxed lemon, zest only

2 free-range eggs, beaten

1 chopped fresh chilli or a teaspoon of dried chilli (optional)

250g filo pastry

Salt and freshly ground black pepper



INSTRUCTIONS


Add 2 tablespoons of olive oil in a large wide pan over a medium heat. Add the 🧅 onion, chilli 🌶️ and fry gently for 4–5 minutes, or until beginning to soften. Add the green vegetables and cook gently for 5–10 minutes, stirring frequently.


Add the leafy greens 🥬, starting with the toughest (i.e. kale, cabbage, spring greens). Veg like baby spinach, rocket and salad leaves will wilt in about 5 minutes. When everything is tender, but still bright, set aside until cool enough to handle.


Squeeze the greens in a sieve to get rid of any liquid. Add to a large bowl and mix in the herbs, cheese and lemon 🍋 zest. Once combined, season to taste, then stir in the eggs.


Preheat the oven to 200C/180C Fan/Gas 6.


Brush the bottom of a 9in/23cm square baking dish with some of the remaining olive oil. Take the filo pastry from the packet and keep under a damp tea towel so it doesn’t dry out and become brittle.


Working with one sheet at a time, brush the filo all over with a light coating of olive oil. Lay one sheet in the baking dish, pushing it gently into the corners and leaving the excess filo overhanging. Then lay the second oiled sheet in perpendicular to the first. Lay a third sheet in the dish, crossing the second. Now fill this base with the mixture and wrap the overhanging ends over the top.


Brush the remaining filo sheets with oil, scrunch each sheet up loosely and place on top of the pie so it is completely covered.


Bake in the oven for 40 minutes, or until the pastry is golden brown and crisp and the filling is hot all the way through.


Cut into squares and serve with a fresh salad.

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