Greek Inspired Green Filo Pies
These nourishing and simple pies are fun to make and perfect for the whole family. They can be made in advance and can be frozen raw then just baked when needed.
Serves: 4
INGREDIENTS:
¼ cup olive oil
1 brown onion, finely diced
3 clove garlic, roughly chopped
1 bunch silverbeet leaves, sliced
Flake sea salt
Pinch chili flakes, optional
300g ricotta
150g soft feta
½ packet Aussie Sprouts Pea shoots, roughly chopped
½ packet Aussie Sprout Broccoli Sprouts
Handful dill or flat leaf parsley, roughly chopped
Zest & juice 1 lemon
16 sheets filo pastry
1/2 cup unsalted butter, melted
Lemon wedges to serve
INSTRUCTIONS:
Pre heat an oven to 190C
Place a large, deep frying pan over a medium/high heat and add the oil, onion, garlic, silverbeet, a good pinch of salt and chilli then place the lid on for 5 minutes to let the silverbeet drop and the onion cook.
Give it a stir and continue to cook for 2 more minutes then transfer to a bowl and allow to cool.
Once cool, mix through the feta, ricotta, pea shoots, broccoli sprouts dill and lemon.
Lay one sheet of filo onto a workbench, brush lightly with butter then top with a second layer of filo and brush again with butter.
Cut this lengthways into thirds then add about 2 tbsp of filling to the bottom of each strip of pastry.
Begin folding from the bottom, to form a triangle and then continue to fold up until you reach the top.
Repeat this with all the pastry and filling, you should end up with 24 triangles.
Place these onto a lined baking tray, brush with butter and bake for approx. 12-15 minutes until golden and crisp. Serve with lemon.
