Spicy Filo Pie

Crispy, golden & delicious, packed with greens with a bit of a kick.

I love recipes where imperfections are actually the best bits. My favourite parts of this dish are the extra-crispy overhanging pastry edges.

This pie recipe leaves lots of room for you to do your own thing - I’ve used onion, spring onion, parsley & dill but you could use any herb or green veg that you enjoy: basil, tarragon, kale, cabbage, leek would all work well.

FULL RECIPE!

Ingredients (serves 6)

1 packet (7 sheets) of filo pastry

For the filling:

1 white onion - finely sliced

3 spring onions

100g fresh spinach

1 handful fresh parsley - roughly chopped

1 handful fresh dill - roughly chopped

1 lemon zested

75g feta - crumbled

1 egg

Salt & pepper

For the butter

1 tbsp gochujang paste

100g salted butter

Method;

Blanch the spinach in some boiling water for 10 seconds then plunge straight into cold water. Gather it up in your hands and squeeze as much water as you can from it. Roughly chop & set aside.

Sweat your onions in a frying pan until soft & jammy (15-20 mins) then add your spring onions. Leave to cool.

Combine the onion mixture with the spinach, feta, egg, lemon zest & chopped herbs and give it a good mix.

Melt your butter in a pan and mix with the gochujang paste.

Now you’re ready to build.

In a baking dish, lay down some of your filling, lay over a sheet of filo then brush with the spicy butter. Repeat until you’ve used everything up. Leave the filo hanging over the edges for extra crispy edges.

Bake in a 180C oven for 20 mins until golden brown.

Leave to cool a little then slice and serve up. It’s also really lovely served cold. Enjoy!