Who doesn't love a pie? And by using filo pastry we can make it less stodgy version of a thick crust pie (which are fine by the way, this is just if you're looking for something lighter and easier to make!). I made one with spinach, feta, mushrooms and tomatoes as the main ingredients but you could use anything you want!
Ingredients (serves 3 or 4 depending on appetite!):
1 large red onion (or two small) chopped
2 crushed garlic cloves
200g mushrooms chopped
15-20 cherry tomatoes
6-8 sundried tomatoes (drain the oil on kitchen paper) chopped
100-150g feta roughly chopped into small cubes
Filo pastry sheets
Optional: nutmeg and chilli flakes
Preheat oven to 180 degrees.
In a large pan, fry onions and garlic in a little olive oil over medium heat until softened
Add the mushrooms, tsp chilli flakes if using, and the cherry tomatoes and fry for another two mins.
Either turn down the heat and add the spinach to the pan and allow it to wilt (can do in batches) or cook spinach separately and add when drained of any water
Remove from the heat.
Lightly brush a sheet of filo in olive or sundried tomato oil. Then drape the sheet oil side down into a 22cm (removable base) cake tin so that some of the pastry hangs over the side. Doesn't matter if its not covering the whole tin.
Repeat this process until you've got about 4 layers of pastry covering the whole tin, overlapping and with pastry hanging over the sides
Crack the eggs in to a bowl and whisk and season with salt and pepper
Add to the cooled fry pan the sundried tomatoes, feta and whisked eggs - stir well to combine.
Grate over some nutmeg (if using)
Pour in / spoon the mixture to the cake tin
Then fold the pastry edges over so all the topping is covered - any gaps you can plug with extra scrunched filo!
Lightly brush with oil and baked in the oven at 180 degrees for 40 mins.
Serve with salad or greens!