Three greens seasonal filo pie

Packed with fresh herbs and feta, it’s a vegetarian feast and a great way to use up green vegetables – swap out those specified here for what’s in season or what you have in stock. Delicious served with a crisp green salad or some of our Super-easy Rosemary & Garlic Roast Potatoes (see below).

Ingredients

Makes: 8–10 portions

  • vegetable oil

  • 3 red onions, finely chopped

  • 2 garlic cloves, crushed

  • 2 teaspoons dried oregano

  • 1 teaspoon freshly grated nutmeg

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 4 courgettes, coarsely grated

  • 200g (7oz) chard, roughly chopped

  • 200g (7oz) baby spinach leaves, roughly chopped

  • 15g (1⁄2oz) flat leaf parsley, leaves picked and roughly chopped

  • 10g (1⁄4oz) dill, leaves picked and roughly chopped

  • 10g (1⁄4oz) mint, leaves picked and roughly chopped

  • 250g (9oz) feta cheese, crumbled about 10–12 filo pastry sheets

  • 20g (3⁄4oz) unsalted butter, melted

Super-easy rosemary & garlic roast potatoes

Makes: 6–8 portions

  • 150ml (5fl oz) vegetable oil

  • 1kg (2lb 4oz) peeled and rinsed roasting potatoes, such as Maris Piper, patted dry, quartered or cut into even-sized chunks

  • 5 garlic cloves, finely chopped

  • 15g (1⁄2oz) rosemary, leaves picked and roughly chopped

  • 1 tablespoon salt

Method:

  1. If eating now, preheat the oven to 180°C fan (400°F), Gas Mark 6.

  2. Heat a pan over a low heat. Add a glug of vegetable oil and then the onions and sweat for about 10 minutes until soft and translucent.

  3. Stir in the garlic, oregano and spices and cook for 5 minutes, stirring frequently.

  4. Add the courgettes, chard and spinach and cook for a further 5 minutes.

  5. Remove from the heat and stir in the herbs and feta.

  6. If you are eating now, place the feta mixture in a deep baking dish. Brush each filo pastry sheet in turn lightly with melted butter, then scrunch up and place on top of the feta mixture until evenly covered.

  7. Bake for 30–35 minutes or until the pastry is golden brown.

Super-easy rosemary & garlic roast potatoes

  1. Preheat the oven to 190°C fan (410°F), Gas Mark 61⁄2.

  2. Heat the vegetable oil in a roasting tray in the oven for 5 minutes.

  3. Put the potatoes into a large bowl, add all the remaining ingredients and shake the bowl until the potatoes are coated with the garlic, rosemary and salt.

  4. Carefully add the potatoes to the hot oil, making sure there is plenty of space around them, and roast for 45 minutes–1 hour, or until golden brown and cooked through.

  5. Remove the potatoes from the oil, transfer briefly to a plate lined with kitchen paper to soak up any excess, and serve.

Credit: ByRuby

Instagram: @byrubyfoods

Jade ThorneComment