Spring greens filo traybake pie
Make our super-simple filo pie with spring greens. If you have a flameproof deep-sided tray, use that. If not, a casserole dish works well
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Prep:10 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 451
-
fat 34g
-
saturates 16g
-
carbs 24g
-
sugars 0g
-
fibre 7g
-
protein 9g
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salt 0.52g
Ingredients
- 2 tbsp, plus 1 tsp olive oil
- 1 onion , finely chopped
- 3 garlic cloves , grated
- ½ tsp chilli flakes
- 200g spring greens , finely chopped
- 200g frozen peas
- 2 tbsp pesto
- 200g mascarpone
- 250ml low-sodium vegetable stock
- 4 sheets of filo pastry
Method
Heat the oven to 200C/180C fan/gas 6. Put a medium ovenproof casserole dish on low heat, pour in 2 tbsp olive oil, then scatter in the onion and garlic. Season with salt and pepper and cook for 10-15 mins, or until the onion is starting to turn golden at the edges.
Turn the heat up to medium, then scatter in the chilli flakes, spring greens and peas. Cook for 5 mins, until the greens are wilted, then stir in the pesto and mascarpone. Once melted, gradually pour in the vegetable stock, then season to taste.
Scrunch up the sheets of filo on top of the pie, brushing with 1 tsp of olive oil. Put in the oven to bake for 15-18 mins, until the pastry is golden and the filling below is bubbling.
Leave to cool for 5 mins before serving straight from the dish.
