Filo pastry pie with a delicious ratatouille and feta. Healthy, easy and comforting.
We’ve really been hankering after pies recently but the heavy all-butter pastry seems to deliver a bit more than just an if you must moment. Fillings as well for the pies we like also tend to be fairly gravy based which only a shortcrust pastry would contain, so looking to the Mediterranean diet for inspiration and in this case, Greece, the use of filo pastry offers a vegan/plant-based friendly way to produce a comforting pie flavour with the crispness and complimentary texture of a puff pastry. Here however we have opted to go vegetarian with the added salty taste of smooth feta cheese to a classic French ratatouille filling.
Combined, this filo pastry pie delivers taste, texture and actually a really nice attractive lunch, dinner or a side dish that is a lot easier to prepare than it looks. We love it when it’s easy!
How to make filo pastry pie with ratatouille and feta
Start with taking the pastry out of the fridge. Approximately, 20 minutes prior to preparing to get it to room temperature.
Pie ratatouille
Put a pan on a high heat and add a glug of olive oil and fry the aubergine for 2-3 minutes. Add the tomato, tomato puree, and balsamic vinegar and fry for a further 2 minutes.
Add the onions, courgette, and herbs and fry for 2 more minutes and then take off the heat. Mix in the roasted sweet red pepper and set aside.
Prepare the filo pastry pie
Lightly oil your roasting tin and lay one sheet of filo pastry over. Brush the top of the pastry with your whisked egg or oil and place another sheet of pastry over and repeat the process so you have three sheets of brushed pastry. Do this stage twice to prepare two parcels.
Spoon in your mixture into the middle of your filo pastry sheets and crumble your feta cheese equally over the mix along with the pine kernels. Fold in the sides and gather in the middle to create your round parcels. Brush your egg wash or oil over any uncovered pastry and put it into a pre-heated oven at 180c (350F or Gas Mark 4) for 20 minutes until golden brown.
Serve with your choice of steamed green vegetables or side salad.
Other pie recipes you might want to try
JACKFRUIT COTTAGE PIE
Have you made this filo pastry pie recipe?
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Ingredients
- 60g of bite-sized chopped aubergine/eggplant
- 1 bite-sized chopped courgette/zucchini
- 1 chopped large red onion
- 1 chopped large tomato
- 1 sliced roasted sweet red pepper
- 2 teaspoons of tomato puree
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of each of thyme, rosemary, and oregano
- 1 garlic crushed clove
- 1 tablespoon of pine kernels
- 250g of filo pastry
- 1 whisked egg or to brush
Instructions
For the ratatouille: Put a pan on a high heat and add a glug of olive oil and fry the aubergine for 2-3 minutes. Add the tomato, tomato puree, and balsamic vinegar and fry for a further 2 minutes.
Add the onions, courgette, and herbs and fry for 2 more minutes and then take off the heat. Mix in the roasted sweet red pepper and set aside. Prepare the pastry parcels: Take the pastry out of the fridge 20 minutes prior to preparing to get it to room temperature.
Lightly oil your roasting tin and lay one sheet of filo pastry over. Brush the top of the pastry with your whisked egg or oil and place another sheet of pastry over and repeat the process so you have three sheets of brushed pastry. Do this stage twice to prepare two parcels.
Spoon in your mixture into the middle of your pastry sheets and crumble your feta cheese equally over the mix along with the pine kernels. Fold in the sides and gather in the middle to create your round parcels. Brush your egg wash or oil over any uncovered pastry and put into a pre-heated oven at 180c ( 350F or Gas Mark 4) for 20 minutes until golden brown.
Serve with your choice of steamed green vegetables or side salad
