Recipe
Mediterranean Style Filo Pie
Recipe story
I adapted this from a recipe that was in the Tesco mag at Xmas. It makes a lovely vegetarian main course for a special occasion. It is actually two recipes in one because you can also serve the peppers from the filling as a delicious anti pasti!
The Ingredients
- 1 packet of filo pastry
- 3 peppers - red, yellow and/or green
- 1 small aubergine
- 1 can chickpeas
- juice of one or two lemons
- one or two garlic cloves, crushed
The Method
1. Slice the peppers and aubergine and coat well with olive oil;
2. Grill on both sides until tender but not charred;
3. When cooled, marinate in a bowl off lemon juice and crushed garlice for a few hours (I usually leave it overnight). At this stage they are ready to be served as an anti pasti - along with some olives and buffalo mozzarella or feta. Mmmm!
Ahem, back to the pie -
4. Lay 3 or 4 pieces of the filo pastry in a pie dish or on a baking tray;
5. Layer the peppers, aubergine and chickpeas in the middle of the pastry;
6. Fold the sides of the pasty up so you have a small dome shape with lots of leafy bits on top
7. Bake in a 200 degree oven for about 20 minutes or until the filo is crispy and golden;
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