We try to eat vego at least once a week, usually on Meatless Monday. However depending on whatever else is going on it often ends up being Meatless Wednesday or Thursday. This is the sort of pie that you can put any vegies from the fridge in, and any tinned legume – lentils, chickpeas etc.
200 grams feta, crumbled
1 onion, diced
2 cloves garlic, crushed/minced
1 tin kidney beans, drained
Few handfuls of mushrooms, sliced
Few handfuls of baby spinach or chopped silverbeet
Handful of grated tasty cheese
Salt and pepper to taste
Pack of filo pastry
Butter or oil
1 sheet frozen puff pastry (if using)
- Heat oven to 180 degrees C. Break eggs into a bowl and whisk. Add salt and pepper to taste and the mixed herbs and stir well. Add all other ingredients and mix until combined.
- Lightly spray a pie dish with cooking spray. Spread a sheet of filo on the bench, brush with melted butter or spray with cooking oil, and lay another sheet on top. Repeat a few times, making sure the sheets overlap in such a way that the pastry is big enough to line your pie dish.
- Place the pastry in the pie dish and pour over filling. You can then fold the excess filo on top of the filing and top with flat or scrunched up sheets of filo, or with a disk of puff pastry. Brush the top with melted butter or spray with cooking oil, and if using puff pastry cut a few slits in the top to let the steam escape
- Cook in the oven for about 30 – 45 minutes until filling feels cooked when the top is gently pressed and the pastry is golden brown.