I started making this for Meatless Monday, but it’s so good and easy that we now have it any day of the week. Use the recipe as a guise, and throw in whatever vegies you have n the crisper. I generally use Greek feta but you can use any cheese – parmesan, tasty, whatever you have on hand. If you prefer shortcrust or puff pastry you could use either instead, however I do love the buttery crispness of the filo.
Ingredients
3 spring onions, chopped
1 tin chickpeas, drained
3 eggs
Handful of spinach or silverbeet, chopped
2 large mushrooms, chopped
zest of one lemon
200 grams feta
Salt and pepper
Filo pastry
Melted butter
Method
- Heat oven to 180 degrees C. Butter a pie dish.
- Place the chickpeas in a large bowl and roughly mash. Add the eggs, spinach, mushrooms, lemon zest and salt and pepper. Crumble the feta into the mix and stir through.
- Lay a sheet of filo on the bench and brush lightly with melted butter. Top with another sheet to form a cross, and butter. Continue until you have 6 layers of pastry. Place in the dish and pour the mixture in. Gently drape the excess pastry over the filling, butter a few more sheets of filo, lightly scrunch them and place them on top of the pie until all the filling is covered.
- Bake for about 45 minutes or until the pastry is golden and the filling is set. Serve with a nice salad.
