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Sunday, July 28, 2024

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.

صحة و عافية

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