Side Dishes Starters/Snacks Lunch/Dinner Courgette, Feta and Mint Filo Pie
Serves : 6 - 8
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Ingredients
- 4 sheets filo pastry
- 3 tbsp olive oil
- 1 onion, finely sliced
- 3 garlic cloves, finely grated or crushed
- 3 medium courgettes, grated
- 160g baby spinach leaves
- 125g sultanas
- 35g dried breadcrumbs
- 200g feta, crumbled
- 30g mint, leaves picked and finely chopped
- 1 tbsp white wine vinegar
- ¼ tsp chilli flakes, optional
Nutrition
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Method
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Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm fluted tart tin.
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Unroll the filo and brush one sheet with the oil, then lay the pastry into the cake tin, allowing the edges to hang over the edges.
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Repeat with the remaining filo and all but 1 tsp oil, until you have a loosely lined, pastry filled case. Set aside.
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Heat a large sauté pan until hot. Add the oil and onion and cook over a gentle heat until softened.
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Add the garlic and cook for another minute, then stir in the grated courgettes and turn the heat up.
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Cook for 2 minutes until just softened then stir in the spinach and cook for another 2 minutes until wilted down.
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Remove from the heat and set in a colander over the pan to allow any excess water to drain out.
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Tip into a bowl and add the sultanas, breadcrumbs, feta, mint, vinegar and chilli and mix really well. Season with black pepper.
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Pile into the filo lined tin, and pull the sides up over the filling loosely. Bake in the oven for 35 minutes until golden brown and hot through.
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Serve hot, warm or cold with a mixed salad.
