Tuesday, 25 February 2014

Roasted Vegetable and Feta Filo Pie

So as you may of spotted from the title this is yet another vegetarian inspired meal. I am not vegetarian, far from it in fact, but of late I seem to be making more vegetarian inspired meals during the week. I guess this cannot be a bad thing as it is  a great way to add to the recommended 'five a day' mantra but also that in this current climate of austerity and prices of food seemingly more and more expensive especially fresh fish and meat, vegetarian meals can be a great alternative. For me personally, I think there is a certain challenge of making a great tasting vegetarian meal and if it also happens to be reasonably healthy and kind to the pocket then that's just tickety-boo.
This is great for a family of 4 for dinner or lovely as a lunch for friends or as a brunch alternative. It tastes great, looks brilliant and is surprisingly filling. 

Roasted Vegetable and Feta Filo Pie - Makes enough for 4 people
  • 1 Aubergine, diced into chunks 
  • 1 Courgette, diced into chunks
  • 6 Chestnut mushrooms, sliced
  • 1 large red onion, diced into chunks
  • 1 butternut squash, peeled, deseeded and diced into chunks
  • 2 cloves of garlic, peeled and kept whole 
  • 4 sprigs of thyme
  • Freshly ground sea salt and black pepper
  • 3 tablespoons of olive oil
  • 1 handful of parsley, roughly chopped
  • 1 teaspoon of ground cinnamon
  • 50g of Feta cheese, crumbled  
  • 6  ready to use filo pastry sheets
  • 1 egg
I accompanied this dish with a side of braised little gem lettuce
  • 2 little gem lettuce, leaves removed and washed
  • 1 knob of butter
  • freshly ground sea salt
Preheat the oven to 200 degrees centigrade/gas mark 6. Prepare the vegetables for the pie as above then place into a large roasting tray. Add the thyme, garlic (slightly bashed), salt, pepper and olive oil then mix it all together. Roast in the oven for 45 mins or until the vegetables have softened and have picked up some colour. Remove from the oven and allow to cool. Remember to remove the sprigs of thyme, this is also a great point to add the ground cinnamon and mix into the roasted vegetables. Meanwhile oil a roasting tin, then line with the filo pastry sheets being sure to leave some excess hanging over the edges. With the filo avoid tearing the sheets as the filling may leak out and also avoid layering up too thick a layer of filo on the bottom of tin as this may lead to uncooked pastry. Next tip in the cooled vegetable mixture and spread out, then crumble over the feta. Carefully take the ends of the filo pastry and drape over the filling. Break the egg, mix the contents well and use it to wash over the top of the pie. Place back in the oven on the bottom shelf and bake for 30-45 mins or until the pastry is golden. 
For the little gem lettuce, place in a heated pan along with the butter and salt and cook until the leaves have just started to wilt then remove from the heat.
Divide the pie into portions and serve with a side of the little gem then enjoy!

I hope you enjoy this meal as much as I do, please let me know how you get on by leaving a comment or emailing kitchenclonc@gmail.com
Thanks for stopping by, until next time.

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