Inspired by the filo pies of Greece and Turkey, this version uses pesto to add flavour to the vegetables. You can use chopped fresh herbs, such as dill, basil and parsley, instead of the pesto.
ALSO TRY: Cheesy ham and leek baked gnocchi
Ingredients
- 1 tbsp olive oil, plus extra for brushing the filo
- 800 g Swiss/rainbow chard, stalks finely chopped and leaves roughly chopped
- 3 tbsp basil pesto
- Zest and juice 1 large lemon (or use preserved lemon)
- 7 sheets filo pastry, thawed if frozen
- 200 g feta cheese
- Sesame, nigella or cumin seeds, for sprinkling
- You will also need: 20 × 25 cm baking dish, lightly greased
Instructions
1 Heat the oven to 180 ̊C/Gas 4. Heat 1 tbsp oil in a large pan, add the chard stalks and cook for 2–3 mins until softened. Add the chard leaves, pesto, and lemon zest and juice, then cover and cook until the greens are wilted. Set aside while you prepare the pastry.
2 Brush 4 sheets of filo with oil and use to line the baking dish, overlapping any excess overhanging the edges.
3 Crumble the feta into the cooked greens and mix to combine, then spread evenly over the pastry.
4 Fold the overhanging pastry over the filling. Brush the remaining sheets of filo with a little oil and use to cover the filling, gently scrunching to create a wavy surface. Sprinkle with around 2 tsp sesame, nigella or cumin seeds. 5 Bake for 30 mins until golden and crisp, and serve hot or at room temperature. Leftovers will keep in the fridge for 2–3 days. Warm in a low oven to crisp up the pastry.
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Feature Image: Woman&Home
