Filo Veggie & Feta Pie
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, grated
- 500g baby spinach
- 450g jar roasted peppers, drained & chopped
- 2 tsp dried mint
- 4 tbsp couscous
- 9 sheets filo pastry
- 200g feta cheese
- 2 large eggs, beaten
- Salt & pepper
- Extra olive oil
- 1 tsp sesame seeds
Preparation
Heat the 2 tbsp oil in a large pan and cook the onion until lightly golden.
Add the spinach and cook until wilted.
Add the garlic and peppers, and cook for a further 10 minutes until all the juices evaporate. Let it cool.
Preheat the oven to 190°C and position a rack at the bottom of the oven.
Add the dried mint and crumble in the feta. Season to taste with salt and pepper.
Add the egg and couscous, and gently combine.
Spread out a long sheet of baking paper.
Lay 3 sheets of filo next to each other, with a little overlap to create a long rectangle. Brush each overlap with water to make it stick to the other piece.
Lightly brush the filo with a little olive oil. Repeat this step twice to create a triple layer of the filo rectangle.
Spoon the mixture along the bottom of the rectangle.
Roll the filo upwards to form a long tube, using the baking paper to help you.
Roll the tube into a round pinwheel shape. It may be thick and won't go round more than a couple of times. Don't worry if it tears.
Transfer the pinwheel quickly to a pie dish using a large spatula and your hands. Brush with olive oil and sprinkle with sesame seeds.
Bake for 50 minutes. Allow it to cool a little before serving. It can also be enjoyed cold.