Feta & Veggie Filo Pie
with Parmesan- Milk
- Gluten
- Eggs
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
Follow the scent of baked filo pastry to the dinner table. Cut a slice for yourself to enjoy the hidden veggies like roast potato, an array of herbs and Parmesan cheese that will bind it together when it melts in the oven. Go on, we know you want another slice, we sure do! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
potato
1 stalk
celery
1
Brown Onion
1
carrot
1 sachet
Garlic & Herb Seasoning
½ sachet
dried oregano
1 sachet
vegetable stock powder
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 packet
filo pastry
(Contains: Gluten; )
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
½ tbs
plain flour
(Contains: Gluten; )
2
eggs
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks, then place in a baking dish. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.
• Meanwhile, thinly slice celery. Finely chop onion and garlic. Thinly slice carrot into half-moons.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, celery and carrot, stirring, until softened, 4-5 minutes. • Add the garlic, garlic & herb seasoning and dried oregano (see ingredients), and cook until fragrant, 1-2 minutes. • Remove pan from heat.
• In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • To the veggies in the pan, add vegetable stock powder, grated Parmesan cheese, the plain flour and eggs and stir to combine. Season with salt and pepper.
• Reduce oven heat to 220°C/200°C fan-forced. Pour veggie filling over potato in the baking dish and crumble over feta. • Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Divide feta and veggie filo pie between plates. Enjoy!
