Feta & Veggie Filo Pie

Name: Feta & Veggie Filo Pie with Parmesan
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Cow's Milk Feta; 1 packet Filo Pastry; 1 Celery; 1 packet Potato; 1 packet Grated Parmesan Cheese; 1 Carrot; 2 Garlic; 1 sachet Dried oregano

with Parmesan

Get up to $175 off

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Cow's Milk Feta

1 packet

Filo Pastry

Celery

1 packet

Potato

1 packet

Grated Parmesan Cheese

Carrot

Garlic

1 sachet

Dried oregano

Nutrition Values

Calories519 kcal

Energy (kJ)2170 kJ

Fat23.2 g

of which saturates14.6 g

Carbohydrate51.5 g

of which sugars8.5 g

Dietary Fibre5.6 g

Protein24.3 g

Sodium2110 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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!