Broccolini, eggplant and red capsicum filo pie

Broccollini, eggplant and capsicum filo pie

Google: “Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. ”

“Filo is much more crumbly and light, while puff pastry will be denser. As a rule of thumb, if you are using filo for recipes where you just want a flaky pastry, then puff pastry may work instead, such as some appetizer bites.”

Glad to find it and write up again to share. This is the first time I have use filo pastry. This can be weekend meal as you have plenty of time and be creative. This pie is delicious, hearty, comforting to eat. Let’s bake!!!


4 bunches broccolini, cut into length wise
2 medium eggplant, coarsely chopped
2 Tbsp sweet paprika
2 Tbsp cinnamon
200 g full cream fetta, cut into cubes
1 red capsicum, coarsely chopped
80g butter, melted
300 ml thicken cream
3 eggs, lightly beaten
150 g Parmesan, and mozzarella
8 sheets filo pastry


Preheat oven to 200°C. Place broccolini and eggplant in a microwave save pot with water, cook on high 7-9 minutes until the vegetable is tender. Drain and set aside to cool slightly. Brush a 25cm (base measurement) quiche plate with a little butter. Place filo on a work surface. Cover with a dry tea towel, then a damp tea towel (this prevents it from drying out).

Brush 2 filo sheets with a little butter. Place in the prepared quiche plate, allowing sides to overhang and sprinkle with sweet paprika. The next 2 filo sheets brush with butter and sprinkle with cinnamon. Repeat with 4 filo sheets and some butter, alternate the paprika and cinnamon, turning each slightly, to line the plate completely.

Place broccolini and eggplant in a circle onto the filo case, then capsicum and feta cheese. Pour the thicken cream with the egg lightly beaten into the filo filled with vegetables. Top with parmesan and mozzarella cheese. Fold over filo edges to enclose the filling. Brush with remaining butter. Bake for 45 – 60 minutes or until golden. Serve hot straight from the oven with salads, or just eat on its own with chilli sauce.

Note: if your oven heat up very hot, reduce it to 180 degree C. You can use any cheese and vegetables that can be baked.