Filo pastry pies are lighter and crispier than shortcrust or puff pastry, as with any kind of pie you can chuck in whatever ingredients you happen to have knocking about in the fridge and they usually turn out really well. They’re easily adaptable into vegetarian versions – try roasted squash and feta or leek, mushroom and cream as vegetarian alternatives.
There’s not much I can say about the ingredients for this pie. This is because it’s a way of using up leftover meat and veg, so it’s different every time I make it. My favourite versions of it always contain onion, garlic, wine and fresh herbs as a base, plus vegetables and either meat or cheese. Experiment a little and come up with your own ideal combinations.
This one’s not such a traditional recipe, but the origins of this pie are based on spanakopita, a Greek filo pastry pie that’s made with spinach, feta and dill. The word ‘filo’ (or ‘phyllo’) is Greek in origin, meaning ‘leaves’. Filo is a very thin pastry that’s almost impossible to make at home. It dates back to the Ottoman Empire, where it’s thought that filo was developed as a speciality for emperors and royalty in the 13th Century. Even though it’s a bit time consuming, I love layering the filo leaves, brushing them individually with oil is such a fun job!
WHAT YOU NEED
Where possible, try to buy local, seasonal, free range and organic ingredients. Apart from it being better to support local businesses and good farming practises, it does make a huge difference to the taste of your food!
1 pack of filo pastry sheets
3 medium sized high welfare sausages of your choice
1 onion, peeled and sliced
2 garlic cloves, minced
1 carrot, sliced and diced
1 head of broccoli, chopped into small pieces
A large handful of fresh dill
100g feta, crumbled (optional)
A glass of dry white wine (or vegetable stock)
200ml Olive oil
Salt and pepper, to taste
Prep Time: 20 mins
Cooking Time: 25 mins
- Preheat the oven to 180°C. Add a large splash of olive oil to a heavy bottomed pan and turn the heat up to high. When it’s hot, crumble in the sausages by pushing them out of their casings into the pan, breaking them up with a spoon. Fry until the sausages are browned on all sides.
- Turn the heat down to medium. Add in the onions, carrots and garlic, fry with a pinch of salt until the onions turn translucent (about 3-4 minutes).
- Pour in the wine or stock and cook until the liquid has almost completely reduced.
- Take the mixture off the heat, add the broccoli, dill and feta (if using), stir and tip into a baking tray. Cover with a layer of pastry, brush with olive oil and place another layer over the top. Repeat this step until you can no longer see the mixture below through the layers of pastry – it usually takes between 8-10 layers to get to this point. Cover the top layer with the remaining olive oil and bake for 20-25 mins, until the top is golden.
- Serve hot or cold, however you prefer!
LF – omit the cheese
GF – use gluten free filo sheets
V – use vegetarian sausages
Ve – use vegan sausages and vegan filo pastry