1802. Easy Savory Filo Bake

The solution to a delicious filo pie without all the brushing of butter and laborious layers in the shred up the pastry and stir it right in the filling. Sounds drastic, but really works well. This is a savory vegetable filo bake, with classic flavors that work well together: feta, courgette, and dill. Customizations are welcome in this forgiving recipe. I had two tomatoes which I blended up and added as well, thus giving it a pretty red hue.

Ingredients:

1 packet filo pastry (approximately 450g)

275g greek yogurt

150ml milk

4 eggs

200g crumbled feta

150g grated mozzarella

2 courgettes

5 spring onions 

4 garlic cloves

60ml olive oil

1/2 cup dill

salt and pepper

Sesame seeds for topping

Method:

Cut filo with scissors while folded over then separate the strands and set aside.

Preheat oven to 350F. Butter your tin all the way up the sides.

Prepare the filling ingredients: Crush the garlic and add to the olive oil, crumble the feta well, grate the courgettes into a sieve and squeeze out the liquid into the sink by pressing down or squeezing in your hands, chop the dill and spring onions.

Mix the yogurt, milk, and eggs until smooth and add all of the other ingredients except the filo, give a stir. Add the filo in 3 stages and mix really well (it might seem like it’s not enough liquid but it definitely is just keep stirring). 

Pour the mix into your tin, sprinkle with sesame, and bake on middle to low shelf for 55-60min

Serve with a side salad. This reheats really well with a crunchier crust but still moist inside.

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