Mixed Greens Filo Pie
This impressive and delicious filo-topped “combination skillet pie” can be enjoyed warm or at room temperature, as a side dish or main course.
It’s an easy way to get more veggies in and to clean out your fridge. This recipe uses leek, frozen peas, broccoli, and spinach. Other ideas include spring onion, zucchini, Brussels sprouts, green beans, swiss chard, kale, asparagus, and green peppers. You can even use the leaves of turnip, beets or radish leaves, which are full of flavour but often get chucked out.
This version is vegan, but adding your favourite cheese in to melt would add a beautiful touch – think crumbled feta or a creamy cashew cream cheese.
This pie freezes well too! Prepare the recipe below but don’t bake it – ensure that your dish is suitable to use from freezer to oven though. When you’re ready to cook it, add an extra 10 minutes of cooking time to ensure it’s warm in the centre.
Pies are a great way to eat your vegetables – and even more so, to get your daily dose of greens – that is perfectly complimented by the flaky crunchy filo pastry.
Ingredients
250g Spinach leaves, chopped
2 Tbsp, Olive Oil
1 Medium Leek, sliced thinly
1 1/4 Cup, Vegetable Stock
1 Tbsp, Lemon Juice
1 Tbsp, Flour
1 Tbsp, The Salty Greek
100g Broccollini or Broccoli, cut into bite size pieces
1 Cup, Frozen Peas
5 sheets filo pastry
1 Tbsp, Sesame Seeds, white
1 Tbsp, Poppy Seeds or black sesame seeds
Recipe Steps
Preheat oven to 180°C.
Heat olive oil in a deep frying pan over medium heat. Cook leek stirring occasionally until softened. Add spinach leaves and continue to stir until wilted.
Add flour to the leek mixture and stir until combined, then add vegetable stock, lemon juice, frozen peas, broccolini and continue stirring to combine. Season to taste with The Salty Greek. Turn the heat off.
Brush or spray filo sheets with a light layer of olive oil. Loosely scrunch sheets over the mixture in the pan.
Tip: If you do not have an oven proof skillet then use a baking dish
Sprinkle with both poppy and/or sesame seeds.
Bake for 15-20 minutes or until pastry is golden.
Let pie cool for 10 minutes before serving.
Tip: Depending on the size of your skillet/baking dish you can adjust the amount of vegetables.
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