I’m not the biggest fan of pastry but I do quite like using filo pastry as it is so light. I decided to use it in a savoury pie with feta cheese (my absolute favourite ingredient), roasted butternut squash sun-dried tomatoes, spinach and pine nuts.
The main rule with filo pastry is that you have to brush each layer with melted butter. It stops the pastry drying out as it contains virtually no fat. It also crisps up the pastry and defines the layers. I decided to make a change and used the oil from the sun dried tomatoes. I just thought it would add more flavour and that the olive oil would be a bit more healthy.
When planning my pie, I looked at a lot of recipes on line but they all used loads of eggs. I am not a big egg lover and really didn’t want anything that might end up quiche- like so I thought I would just use one egg along with my favourite ingredients and hope that one was enough to set the mixture! Luckily I was right and the end result was fantastic. Definitely a favourite dish in the Eating Ideas household.
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