Recipe
Mixed Greens and Herb Filo Pie
A crisp British filo pie filled with tender greens, fresh herbs, lemon zest and cheese. The golden pastry makes a generous vegetarian centrepiece for a relaxed lunch or dinner, especially with tomato salad.
Ingredients
Method
30 mins prep40 mins cook90 mins total
Heat 2 tablespoons of the olive oil in a large pan over medium heat. Cook the onion for 4–5 minutes until softened, then add the chopped green vegetables and cook for 7–10 minutes.
Add the tougher leafy greens first, followed by the softer leaves, cooking until everything is tender and bright. Remove from the heat and leave the greens to cool slightly.
Drain the greens thoroughly, then mix them with the herbs, cheese, lemon zest and beaten eggs. Season with salt and black pepper.
Heat the oven to 200°C/180°C fan/gas 6. Brush a 23cm square baking dish with olive oil and line it with three filo sheets, brushing each lightly with more oil.
Add the filling and fold the overhanging filo over the top. Brush and loosely scrunch the remaining filo sheets over the pie.
Bake for about 40 minutes until the pastry is crisp and golden and the filling is hot. Cut into squares and serve warm with tomato salad and crusty bread.
Notes
Drain the cooked greens thoroughly before filling the pastry. The pie can be assembled ahead, chilled, and baked when needed; serve warm with tomato salad and crusty bread.
About this recipe
This crisp filo pie turns a generous mix of greens into a savoury, satisfying centrepiece. Onion and green vegetables are softened with leafy greens, then folded through fresh herbs, cheese, lemon zest and beaten eggs for a set, flavourful filling. Thin filo sheets bring a light, golden finish without making the pie feel heavy.
Drain the cooked greens well before mixing so the pastry stays crisp, and let the filling cool slightly before adding the eggs. Serve the pie warm in squares with a sharp tomato salad and crusty bread; it also makes an excellent make-ahead vegetarian lunch for sharing.
