Using filo is much easier than making pastry and rolling it out
(18 votes)
Cook: 50 Mins
Serves: 8
Price: 75p per serving
Nutritional Information
Each 140g serving contains
Energy
1184kj
283kcal
1184kj
283kcal
14%
Fat
17g
17g
Med
24%
24%
Saturates
9.2g
9.2g
Med
46%
46%
Sugars
4.4g
4.4g
Low
5%
5%
Salt
1.3g
1.3g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
846kj/202kcal
Typical energy values per 100g:
846kj/202kcal
Ingredients
1 tbsp olive oil
200g courgettes (including some baby courgettes), thinly sliced
1 yellow pepper de-seeded and sliced
Grated zest of 1 lemon
3 large eggs, beaten
100g mascarpone
1 tsp Dijon mustard
150g feta, crumbled
4 sprigs thyme
270g pack Jus-Rol filo pastry
25g butter, melted
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Heat the oil in a frying pan and add the courgette and peppers. Cook for 4-5 minutes to soften. Stir in the lemon zest.
2
Put one egg in a bowl with the mascarpone and mustard and mix with a fork until smooth. Then lightly beat in the other 2 eggs. Strip the leaves from 2 sprigs of thyme and add to the eggs with the feta. Stir in the vegetables and season.
3
Unwrap the filo and put it on a plate. Cover with a damp (not wet) tea towel to prevent it drying out. Put one sheet on a board and brush it lightly with melted butter. Gently lay it in a shallow cake 22cm round tin or a rectangular tin, about 18cm x 26cm. Push the pastry gently into the corners, taking care not to tear it and allowing it to overlap the edges. Repeat until all the pastry is used up. Brush the top with more butter.
4
Fill with the courgette and cheese mixture and scrunch up the edges of the pastry. Cook in the preheated oven for 25-30 minutes. Sprinkle with the remaining thyme and season with pepper. Leave to stand for 10 minutes before cutting. Serve hot or cold.