I’m not the biggest fan of pastry but I do quite like using filo pastry as it is so light. I decided to use it in a savoury pie with feta cheese (my absolute favourite ingredient), sun-dried tomatoes and spinach.
The main rule with filo pastry is that you have to brush each layer with melted butter. I’m not sure why that is but I think its something to do with crisping up the pastry and defining the layers. I decided to make a change and used the oil from the sun dried tomatoes. I just thought it would add more flavour and that the olive oil would be a bit more healthy. When planning my pie, I looked at a lot of recipes on line but they all used loads of eggs. I am not a big egg lover and really didn’t want anything that might end up quiche- like so I thought I would just use one egg and hope that one was enough to set the mixture! Luckily I was right and the end result was fantastic. Definitely one to add to the repetoire.
If you want to have a go at making it the recipe and instructions are below the images.