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Olive Tomato And Bean Filo Pie

Sit down with the family and enjoy this delicious vegetarian Filo Pie, full of vegetable goodness sure to warm you up on those chilly winter nights.

#pie #filo pie #parsnip #squash #filo #pastry #vegan option

Mexican Smoked Chilli Chicken Parcels

Sweet and fiery hot, this Filo pastry parcels are so moreish and tasty that you’ll be making them for every party!

Makes 6 or 7 pies

Ingredients:

2 large potatoes (peeling and chopped into small cubes) Olive oil for frying 1 Onion - chopped finely 1 Garlic pod - chopped 1 Chicken breast chopped finely into cubes 1 pot of Luchito smoked chilli paste (available in Wholefoods) 1 cup of frozen peas 1 tub of Ricotta cheese Handful of chopped chives and parsley 15 Filo Pastry sheets - left to room temperature sesame seeds to scatter 250g of melted butter salt & pepper a half cup of water Method: Preheat your oven to 200 degrees. In a large wok, heat a drizzle of olive oil and fry the potatoes on a medium/low heat for around 10 minutes. I like to leave a lid on the pan to allow the potatoes to both steam and fry and make them cook a little quicker and easier. Add salt and pepper to taste. After around 10 minutes the potatoes will be almost cooked. Add the chopped onions. You need the potatoes to be soft and crunchy and the onions to be translucent. Turn up the heat a little, add the chicken next and garlic and stir fry for around 5 minutes. The chicken will turn white and a little brown. Add the Luchito smoked chilli paste and mix to combine with all the ingredients. Cook for a further 5 minutes on a low heat. Add the frozen peas and a little water. Add a little salt and pepper to taste. Cover and cook for a further 5 minutes. The mixture should be dark brown and smell delicious!. Finally, add the tub of ricotta, the chopped chives and parsley. Mix to combine into a lovely caramel paste. Layout two leaves of filo pastry one on top of each other. Using a pair of scissors, cut the filo pastry in half so you have two squares. Using a pastry brush, brush the edges of the filo pastry with the melted butter. Take a tablespoon and add the chicken mixture to the middle of the pastry square. Fold over the pastry to make a perfect little parcel, making sure to seal the edges. Brush the entire top of the parcel with melted butter and scatter with sesame seeds. Put in the oven on a sheet of greaseproof paper. Cook in the oven for around 25 minutes until golden brown and crunchy.

Perfect with a rocket salad.

#mexican #mexicanfood #filo pastry #filo pie

This hearty meatless pie will satisfy any appetite.

Ingredients

3/4 cup (175 mL) parboiled whole grain brown rice 1/2 tsp (2 mL) salt 1-1/2 pkg (10 oz/284 g each) fresh spinach, trimmed 1/4 cup (60 mL) pine nuts 1 cup (250 mL) ricotta cheese or cottage cheese 1 cup (250 mL) shredded old cheddar cheese 1 egg 1 tbsp (15 mL) finely chopped fresh dill 1 tsp (5 mL) grated lemon rind 1 tbsp (15 mL) lemon juice 1/4 tsp (1 mL) pepper 1 pinch ground nutmeg 6 sheets phyllo pastry 1/4 cup (60 mL) melted butter or vegetabIe oil 2 cups (500 mL) tomato pasta sauce

Preparation

In saucepan, bring 1-1/2 cups (375 mL) water, rice and salt to boil; cover and cook over low heat until tender and water is absorbed, about 20 minutes. Let stand for 5 minutes; transfer to large bowl. Let cool.

Meanwhile, rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium-high heat, with just the water clinging to leaves, until wilted, about 3 minutes. Drain and squeeze dry; chop coarsely and add to cooled rice.

In small skillet, toast pine nuts over medium-low heat, stirring often, until golden, about 5 minutes. Add to rice. Add ricotta cheese, Cheddar cheese, egg, dill, lemon rind and juice, pepper and nutmeg; mix well.

Lay 1 sheet of phyllo on work surface, covering remainder with damp cloth. Brush with butter; lay in greased 9-inch (23 cm) pie plate, leaving overhang. Repeat with 4 more sheets of phyllo, alternating direction of each. Spoon in rice mixture.

Brush remaining sheet of phyllo with butter. Fold in half and lay over rice mixture; tuck in edge. Bring overhang over top and crumple slightly. Brush top with remaining butter. Make-ahead: Cover and refrigerate for up to 2 hours.) Bake in bottom third of 350 degree F (180 degree C) oven until golden and crisp, about 45 minutes. Let stand for 5 minutes before slicing.

Meanwhile, in small saucepan, heat pasta sauce over medium heat; spoon onto each plate. Top each with slice of pie.

Servings: 6

Crunchy Spiral Filo Pie Recipe

This looks great when served up to friends or family… a crispy golden spiral pie made from filo pastry and crammed full of all the delicious things of a Greek Spanakopita. Spinach, feta, pine nuts, lentils, rice and fresh herbs… a true vegetarian feast!

INGREDIENTS:

150 g long grain rice

150 g green lentils

750 ml veg stock

2 onions

2 cloves of garlic

2 tbsp olive oil

1 tbsp ground cumin

1 tbsp ground coriander

250 g feta cheese

500 g fresh spinach

50 g fresh parsley