These are seriously easy to make. Take some roast veggies, whack in a bit of cheese and some pesto, don’t worry about how messy your pastry work is and throw in the oven.
Crunchy and golden filo pastry on the outside with an incredibly tasty and moreish veggie filling on the inside, make these once and you’ll be hooked.
roast vegetable filo pastry pies
This recipe makes two but obviously adjust ingredients depending on how many people you’re wanting to feed. You can make one large pie instead of individual ones if you prefer.
Similarly, be creative with what roast veggies you use. I favour roasting eggplant, zucchini, sweet potato and cauliflower, however pumpkin, broccoli, squash and capsicum also work well here. I roast them in olive oil with salt and pepper until nice and gnarly and golden and soft.
This is me telling you too that you shouldn’t be scared of using filo pastry. The messier and more scrunched up your pastry work is, the better here.
It’s the perfect dinner party dish or to make for yummy lunch and dinners throughout the week.
Frozen filo pastry sheets
2 x cups of roast veggies
1 x small clove of garlic, minced
4 x tablespoons of cottage cheese
A really good grating of parmesan cheese
1 x tablespoon of basil + pine nut pesto (or other pesto of your choice)
Freshly torn basil leaves
Dried oregano
Sprinkling of paprika
Salt and freshly cracked pepper
A dash of olive oil (or melted butter) for brushing the pastry
Sesame seeds (optional) to sprinkle over the top
- Simply take an individual pie dish and using a pastry brush, brush with olive oil. Lay out a sheet of filo pastry and then brush with olive oil. Do this another two times so that you have three layers of filo pastry laying out over the dish. Repeat with the second pie dish.
- In a small mixing bowl, combine the garlic, cottage cheese, parmesan cheese, and herbs and season with salt and pepper.
- Now throw in some roast veggies over the top of your pastry, dollop on some pesto and then half of your cottage cheese mixture and bring the edges of your filo pastry in to the middle, kind of like you’re making a little money bag dumpling.
- Take another couple of filo pastry sheets and swirl them around to make a bit of a flower shape (see pictures).
- Brush the top with more oil (or butter) and sprinkle some sesame seeds over the top.
- Whack in a hot oven and cook until nicely browned on top.
- Serve with a nicely dressed side salad.
If you make this recipe, I’d love to know what you think. Please feel free to comment below.
lo's kitchen 