Greens and feta filo pie
www.womanandhomemagazine.co.za
Inspired by the filo pies of Greece and Turkey, this version uses pesto to add flavour to the vegetables. You can use chopped fresh herbs, such as dill, basil and parsley, instead of the pesto.
Keywords
- recipes
- today on woman and home
- vegetarian
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Cooking tools:
- Baking dish
- Pastry brush
- Kitchen scale
- Measuring spoon
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Pan
- Stove
- Oven
- Spoon
Ingredients
- 1 tbsp olive oil, plus extra for brushing the filo
- 800 g Swiss/rainbow chard, stalks finely chopped and leaves roughly chopped
- 3 tbsp basil pesto
- Zest and juice 1 large lemon (or use preserved lemon)
- 7 sheets filo pastry, thawed if frozen
- 200 g feta cheese
- Sesame, nigella or cumin seeds, for sprinkling
- You will also need: 20 × 25 cm baking dish, lightly greased
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