Broccollini, eggplant and red capsicum filo pie

Broccollini, eggplant and capsicum filo pie

Broccollini eggplant capsicum pie cut up


4 bunches brocollini, cut into length wise
2 medium eggplant, coarsely chopped
2 Tbsp sweet paprika
2 Tbsp cinnamon
200 g Lemnos Full Cream Fetta, cut into cubes
1 red capsicum, coarsley chopped
80g butter, melted
300 ml thicken cream
3 eggs, lightly beaten
150 g Parmesan, mozzarella, grated cheese
8 sheets filo pastry

Preheat oven to 200°C. Place the 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 pan completely.

Place broccollini and eggplant in a circle onto the filo case, then capsicum and fetta 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, beef rendang or just eat on its own with sweet 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.