Green vegetable and feta pie

Summary Not available

  • 4 tbsp olive oil
  • 1 spring greens (shredded)
  • 2 courgettes (grated)
  • 3 garlic cloves (crushed or grated)
  • 400 g butter beans (drained)
  • 200 g spinach (defrosted and drained thoroughly)
  • 2 free-range eggs (beaten)
  • 150 g feta (crumbled)
  • 1 lemon (finely grated zest only)
  • 1 tsp oregano (dried)
  • 5 tsp dried mint
  • 1 nutmeg
  • 2 pastry
  • 30 g butter (melted)
  • 2 tbsp sesame seeds
  • 1 tsp black pepper
  1. Heat a splash of oil in a large, non-stick frying pan and add the spring greens and a pinch of salt

  2. Fry for 4-5 minutes, until softened and slightly caramelised

  3. Tip onto a plate lined with a couple of sheets of kitchen paper and leave to cool

  4. Add a little more oil to the pan, then fry the courgettes and garlic for 2–3 minutes, until softened

  5. Add to the plate with the spring greens and cover with more kitchen paper

  6. Put a second plate on top and press down to squeeze out as much excess moisture as possible

  7. Tip into a large bowl and add the butter beans, spinach, eggs, feta, lemon zest, herbs and nutmeg, if using

  8. Give everything a good stir, breaking up the butter beans as you mix

  9. Season with salt and pepper

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

  11. Grease the inside of a non-stick, oven-proof frying pan with olive oil and lay a sheet of filo on top

  12. Drizzle with oil, then top with a second sheet of filo, laid at a right angle to the first

  13. Continue layering the filo in alternate directions, drizzling with oil between each sheet, until you’ve used up all the pastry

  14. Spoon the filling into the middle of the pastry, then gather the edges in the centre and press together to seal, using oil to help

  15. Brush all over with the melted butter, making sure the surface is completely covered and allowing any excess butter to run down the edges

  16. Sprinkle over the sesame seeds

  17. Set the pan over a medium-high heat and cook for 2–3 minutes until the underside of the pastry starts to turn golden-brown

  18. Place the pan into the oven and bake for 30 minutes until golden and crisp

  19. Leave the pie to cool slightly, then slide onto a board and slice into wedges to serve

No extra notes


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