Ingredients Jump to Instructions ↓

  1. 4 red peppers

  2. 8 tomatoes , sliced

  3. lemon juice

  4. olive oil

  5. 4 tbsp roughly chopped parsley

  6. 750 g mixed greens, such as spinach, chard and sorrel

  7. 8 spring onions , finely chopped

  8. 500 g ricotta cheese

  9. 125 g feta cheese , crumbled

  10. 80 g parmesan , grated

  11. 4 eggs , lightly beaten

  12. 1 small handful mint leaves , shredded

  13. 2 tsp sugar

  14. 1 tsp sea salt

  15. 3 tbsp olive oil , plus extra for greasing

  16. 16 x 20cm x 30cm sheets filo pastry

  17. 1 egg yolk , lightly beaten

Instructions Jump to Ingredients ↑

  1. Preheat the grill to high.

  2. For the red pepper and tomato salad: place the red peppers, whole, under the grill and cook for 10-15 minutes, turning occasionally, or until blackened all over.

  3. Remove the peppers and place into a bowl and cover with cling film. Set aside for a few minutes to allow the peppers to steam in their residual heat (this process will make peeling the peppers easier). Peel away the blackened skins, then halve the peppers and discard the stems and seeds. Slice the flesh and set aside in a bowl until ready to serve.

  4. Preheat the oven to 180C/160C fan/gas 4.

  5. For the filo pie: rinse the greens and place into a large pan with a splash of water and cover with a lid. Place over a high heat for a few minutes, or until the greens have wilted. Drain the vegetables and squeeze out any excess moisture with your hands.

  6. Roughly chop the greens and place into a large bowl. Add the spring onions, ricotta, feta, parmesan, whole eggs, mint, and sugar. Mix well, then season with the sea salt and freshly ground black pepper.

  7. Lightly oil a 20cm x 30cm baking tin or foil baking dish and trim the sheets of filo to the same size of the tin. Lay one sheet of pastry in the tin, brush or spray with olive oil and layer with another sheet of pastry. Continue the process until you have used half of the pastry sheets. Spread the greens and cheese mixture evenly on top.

  8. Repeat the layering and oiling process with the remaining filo pastry sheets. Trim away any excess pastry, then score the top sheet of pastry with a sharp knife to create a diamond pattern. Lightly brush the top with the beaten egg yolk.

  9. Bake the filo pie for 45 minutes, or until the pastry is crisp and golden-brown and the pie is piping hot throughout.

  10. . For the salad, mix the roasted red pepper slices with the tomato and season with salt and freshly ground black pepper. Squeeze over the lemon juice and add a few splashes of olive oil, then mix well to coat evenly in the dressing. Sprinkle with parsley.

  11. . To serve, cut the pie into slices and arrange on a plate with some of the red pepper and tomato salad.


Send feedback