Broccoli, Zucchini & Spinach Vegetarian Filo Pie

Broccoli, Zucchini & Spinach Filo Pie Recipe

Having filo on hand lead to this super-veggie-charged recipe which is adored by many we know. It’s simple, wholesome and no doubt will be on your menu for a delicious meal with friends and family soon.

Serves: 8

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Broccoli, Zucchini & Spinach Filo Pie Recipe

By: Jacqueline Alwill

This vegetarian filo pie is a simple, wholesome and no doubt will be on your menu for a delicious meal with friends and family soon.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 500g frozen spinach, defrosted & as much water squeezed as possible
  • 1 medium zucchini, grated
  • 1 head broccoli, finely chopped
  • 1 bunch parsley, stalks & leaves, finely chopped
  • 1 medium brown onion, peeled & grated
  • 2 cloves garlic, peeled & finely chopped
  • 300g Greek feta, crumbled
  • 5 eggs, whisked
  • 375g filo pastry
  • ½ cup + more extra-virgin olive oil

Method


  • Heat oven to 180°C and grease a large 18x30cm lasagne dish or similar with extra-virgin olive oil.
  • In a large mixing bowl, combine the spinach, zucchini, broccoli, parsley, onion, garlic, feta and eggs and mix well.
  • Layer 2 sheets of the filo into the base of the lasagne dish (it won’t stretch across the entire length/width so you’ll have a few rounds of this to cover the base. There should be about 2-3cm overhang over the sides of the dish to help fold over at the end.
  • Brush all over with extra-virgin olive oil. Add the filling mix. Layer another 2 sheets over the top (again you’ll need to do a few sets of these because one won’t cover the entire length/width), brush with olive oil and repeat, brushing every two layers with olive oil until you’ve used up all the filo.
  • Brush the top layer with oil, sprinkle with a few drops of water, then fold over the edges.
  • Brush the edges with a touch of olive oil. Sprinkle with some sesame seeds if handy or just leave as is.
  • Bake in oven for 60 mins or until the top is golden brown. Cut into squares and dig in.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Jacqueline Alwill

Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.

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