Broad Bean, Pea, Feta and Mint Filo Pie

6 sheets filo pastry

5 eggs

400g feta cheese

A cup of broad beans (podded)

A cup of peas

Zest of one lemon

10 leaves of mint, chopped

1 tbsp fresh Parsley, chopped

1/2 tsp salt

Pepper to taste

– Heat the oven to 200°C

– Place a sheet of baking paper large enough to line a cast iron skillet on your work surface. Lightly Oil the sheet then scrunch it into a ball, then flatten it out again.

– Place 5 sheets of filo pastry on the sheet, rotating each one slightly so you get a sort of disc.

– Brush lightly with oil.

– Carefully lift the sheet into your cast iron skillet and gently press it into shape to fit the pan.

– In a large bowl place the eggs and feta. Roughly beat with a fork to combine.

– Add the beans, peas, lemon zest, herbs and salt and pepper. Mix.

– Transfer the mixture into the filo pie. Smooth out.

– Gently fold the filo over the top of the filling, pressing down gently. Scrunch up the last sheet of filo and use to cover the centre area where the sheets don’t reach.

– Brush the top lightly with oil.

– Place in the oven and cook for 20 minutes.

– Remove and leave to stand for 10 minutes before serving (or in my case an hour, it was still nice and warm!)

Low Fat Chicken and Mushroom Filo Pie Recipe

As the nights draw in I’m trying to find more recipes that come from the traditional comfort food genre but that don’t pile on the stodge and calories.  Tonight’s effort was supposed to be cooked with a low fat shortcrust recipe I’d seen, however, as I was still an hour away from home when I should have started making that I whizzed into Tesco and grabbed a packet of filo pastry.  I usually use olive oil instead of butter in any event so I saved on the fat there too.  As for accompaniments I had a quick whip round the freezer and found some oven chips, again a healthier alternative.  We were going to have peas too but they have gone AWOL so no peas. 

Serves 4

7 sheets of filo pastry
1 onion, chopped
250g chestnut mushrooms, sliced
3 chicken breasts, in chunks
a good splash of olive oil
1 tbsp cornflour
1/2 pint chicken stock

– Heat the oven to Gas Mark 6. 
– Select your pie dish and brush with oil. 
– Line with 4 sheets of filo pastry, brushing lightly with oil between each layer.  The pastry should over hang the dish. 
– Heat some oil in a large frying pan and cook the onion with a pinch of salt until soft.
– Add the mushrooms and brown then add the chicken and cook until just browning.
– In a separate pan heat the oil then add the corn flour and rapidly whisk together. 
– Add the chicken stock to this mix and cook for a few minutes until it starts to thicken. 
– Stir together the contents of the two pans. 
– Spoon this into the pie dish on top of the pastry. 
– Fold the filo sheets over the top of the filling and brush lightly with oil. 
– Scrunch up the remaining 3 sheets and arrange on top of the pie then brush with oil. 
– Place in the oven and cook for 15 minutes or until lightly browned.
– Serve and enjoy!

(I also made mini pies in a muffin tin with the leftover filo and a fresh batch of filling, just follow the same process in minature!  I then froze them for later use in lunches.)