Name: Vegetable and feta filo pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 small zucchini, diced; 300 gram potatoes, boiled, diced; 1/2 cup parsley, chopped; 100 gram feta, crumbled; 1 red capsicum, diced; 8 sheets filo pastry; 50 gram butter, melted; rocket leaves, to serve; colavita balsamic glaze, to serve

Ingredients

2 small zucchini, diced

300 gram potatoes, boiled, diced

1/2 cup parsley, chopped

100 gram feta, crumbled

1 red capsicum, diced

8 sheets filo pastry

50 gram butter, melted

rocket leaves, to serve

colavita balsamic glaze, to serve

Method

1.Preheat oven to 220°C.

2.Cook zucchini for 4 minutes in a small saucepan of boiling, salted water, until soft. Drain well. Combine zucchini with potato, parsley, feta and capsicum. Season to taste.

3.Lightly oil 4x11cm round pie dishes.

4.Stack four filo sheets, brushing each with melted butter. Halve sheets widthways. Repeat with remaining filo and butter. Place a stack in each dish, with pastry hanging over. Using scissors, trim to 2cm wider than dish.

5.Spoon mixture into pie dishes, cover with overhanging filo to create a top with a hole in its centre. Brush tops with butter. Bake for 15-20 minutes, until golden brown.

6.Serve with rocket drizzled with balsamic glaze.

Women's Weekly Food