- 8 filo pastry sheets
- 2 tbsp olive oil
- 2 tbs Lurpak® butter
- 300 g spinach, washed
- 2 green onions, finely chopped
- 1 leek, finely chopped
- 120 g peas, boiled
- 100 g broccoli, boiled and cut in florets
- 2 zucchini, sliced in rings
- 150 g fresh Arla® cream cheese
- 2 eggs
- 100 ml Arla® cream
- 2 tbsp dill, finely chopped
- Melted Lurpak® butter for the filo pastry sheets
- Freshly ground pepper
Savory open pie with filo pastry and spring vegetablesA recipe by Alexander Papandreou
Ingredients50 min 4 servings
Using a brush lightly butter a round 26cm non-stick pan and layer 8 filo pastry sheets, buttering, with the melted butter, each sheet separately.
On a cutting board and using a sharp knife slice the zucchini in 4 lengthwise, and then in slices and finely chop the green onions and the leek.
Heat up a large non-stick skillet on high heat and then add the olive oil and butter.
Saute the zucchini with the leek until soft and season with salt and freshly ground pepper.
Add the spinach with the green onions and continue to saute until the spinach has wilted and once it is ready put the contents of the skillet into a large bowl.
Add the boiled broccoli, the boiled peas, the cream cheese, eggs, cream, dill, salt and freshly ground pepper and stir well and carefully.
Spread the mixture over the filo pastry sheets and bake in a preheated oven at 180ο C for 25-30 minutes and once it is ready, remove from the oven and allow it to cool before slicing.