Name: Mediterranean Filo Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 red bell pepper, roughly chopped; 1 yellow bell pepper, roughly chopped; 1 courgette (zucchini), sliced into rounds; 250g cherry tomatoes; 2 red onions, sliced into wedges; 3 tbsp olive oil; 1 tbsp Italian seasoning or dried mixed herbs; pinch of salt; pinch of freshly ground black pepper; 1 400g can cooked green lentils (265g drained weight); 2 tbsp red wine vinegar; 4 tbsp maple syrup; 200g feta cheese, thinly sliced; 4 sheets filo (phyllo) pastry

Light and crispy filo pastry surrounds a delicious medley of healthy roast vegetables, lentils and feta cheese in this Mediterranean Filo Pie!

I don’t cook very often with filo (phyllo) pastry, but when I do, I always wonder why I don’t use it more often – it is beautifully light and flaky, yet delivers the most satisfying crunch. Working with the tissue-thin sheets of dough is also easier than is commonly believed, especially in the recipe I have for you today!

This Mediterranean Filo Pie began life as a simple tray of mediterranean vegetables which I had roasted in the oven in a little olive oil and some herb seasoning. I often roast up a tray of veggies and use them as a base for other meals, so when I remembered I had picked up a pack of filo pastry recently without any idea of what I would make with it, I knew that I could transform my newly roasted veg into a tasty pie with a couple of extra additions and the help of good old Mr. Filo.

I simply added some cooked green lentils to the veggie mixture for an extra hit of protein, plus some red wine vinegar and maple syrup to increase the yum factor. Placed in a baking dish, I then topped the vegetables with some thin slices of feta cheese. Last, but not least, I took some sheets of filo pastry and loosely scrunched them up before placing them over the pie filling, tucking them in around the edges. (For my pie I used four sheets of filo, but feel free to use more if you prefer a denser topping). I brushed a little olive oil over the pastry to help it brown and then all that was needed was about 30 minutes in a hot oven to produce a golden-hued crispy treat!

I must say, this pie went down a storm and my other half requested I must make this again soon ;). Give it a go – I’m sure it will be just as popular in your house too! While you’re at it, why not make a double batch of roasted veggies and you can also make my Mediterranean Tuna and Roast Pepper Fusilli recipe the next day?

Mediterranean Filo Pie

Prep 40 mins

Cook 30 mins

Total 1 hour, 10 mins

Author Olive Tree Kitchen

Yield 4 servings

Light and crispy filo pastry surrounds a delicious medley of healthy roast vegetables, lentils and feta cheese in this Mediterranean Filo Pie!

Ingredients

1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 courgette (zucchini), sliced into rounds
250g cherry tomatoes
2 red onions, sliced into wedges
3 tbsp olive oil
1 tbsp Italian seasoning or dried mixed herbs
pinch of salt
pinch of freshly ground black pepper
1 400g can cooked green lentils (265g drained weight)
2 tbsp red wine vinegar
4 tbsp maple syrup
200g feta cheese, thinly sliced
4 sheets filo (phyllo) pastry

Instructions

Preheat oven to 200°C/400°F/Gas Mark 6.
Place the chopped peppers, courgette, onions and tomatoes in a large baking dish and add the olive oil, herbs, salt and pepper. Mix with your hands, coating all the vegetables with the oil.
Place in the oven for about 30 minutes, mixing once half-way through.
When the vegetables are done, turn the oven down to 180°C/350°F/Gas Mark 4.
Mix the maple syrup and red wine vinegar together and pour over the roasted vegetables. Add the lentils. Mix together to combine all ingredients.
Pour the vegetable and lentil mixture into a pie dish or smaller baking dish.
Layer the feta cheese slices evenly over the top of the vegetables.
Lightly scrunch a sheet of filo pastry and place it on top of the pie. Repeat with more sheets until the top of the pie dish is covered (about four or five sheets). Tuck the pastry in around the edges of the pie dish.
Place in the oven for around 30 minutes until golden brown and crispy.

Courses Main Dish

Cuisine Mediterranean