Salad Leaves Filo Pie
Golden filo sheets filled with salad leaves, feta cheese (or vegan feta) and sesame seeds. It's crunchy, creamy and super easy.
Substitute:
- No salad leaves? Use spinach, kale or cavolo nero.
- No feta? Swap for ricotta.
- No eggs? Use chia seeds or flax seed eggs instead.
- No filo pastry sheets? Try with a ready rolled puff pastry.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
200 g Mixed salad leaves
120 g Feta / Vegan feta
3 Eggs / Flax seed
2 Garlic cloves (grated )
1 tsp Lemon zest
Salt & pepper
6 Filo pastry sheets
Olive oil
1 tbsp Sesame seeds
Recipe:
- Preheat the oven to 180 C/160 fan/gas mark 4. Roughly chop the salad leaves.
- Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Add the salad leaves and cook until wilted (about 4 minutes). Turn off the heat and set aside. Squeeze out any excess water when it's cool enough to handle.
- In a large mixing bowl, mix the eggs, feta, garlic, lemon zest, and a big pinch of salt and pepper.
- Add the salad leaves to the egg mixture and mix well.
- Lightly grease a baking dish with olive oil. Add a layer of filo pastry, letting the edges overhang slightly. Brush with a little olive oil, then add another layer of pastry, repeating until you have done the six layers.
- Spoon the mixture into the filo pastry case. Lift the edges of the dough up and over the salad leaves.
- Gently brush the filo pastry with a little olive oil and sprinkle the sesame seeds on top.
- Transfer to the oven and bake for 25-30 minutes, until the filo is golden brown.
- Serve warm or at room temperature. Enjoy!
How to store
Store in the fridge for up to 3 days. Reheat in a hot oven for 10 minutes.
Leftovers
The tart is lovely served with simple roasted vegetables, or cut into small pieces and added to a sharing board.
