Feta, Pepper and Courgette Filo Pie
A delicious summer option using filo pastry, a good alternative to quiche
- 5-6 sheets of filo pastry
- olive oil spray
- 1 small red pepper cut in strips
- 1 small yellow pepper cut in strips
- 0.5 red onion cut in wedges
- 0.5 a large courgette chopped
- 4 medium eggs
- 150 ml semi-skimmed milk
- 100 g feta
- Fresh basil leaves to serve
Spray your quiche or pie dish lightly with olive oil.
Crumple your sheets of filo slightly and aArrange them in the dish, spraying each sheet lightly with oil as you layer them up.
Place the red and yellow pepper, red onion and courgette in the dish on top of the pastry sheets.
Whisk the eggs and milk together, and season it with salt and pepper.
Pour the egg mixture over the vegetables in the pie dish.
Crumble the feta over the top.
Place the pie dish on a baking sheet and bake the pie for around 40-45 minutes until the filling is set and the filo is golden brown.
Remove from the oven and allow to cool.
Top the pie with some torn basil leaves and serve with salads.
Calories: 163kcal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 318mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 65.3mg | Calcium: 137mg | Iron: 1.4mg