Filo pot pie piled with greens

I whipped this up for dinner the other night on the fly and had a few people ask for the recipe so thought that I would share it on here so we all don’t forget. And by we, I totally mean me. This is a great recipe that you could use with anything you had in the crisper – I wanted lots of greens as everyone has been sick with a cold this week. Packed with greens and crispy pastry it was a winner. Of course, if you are veggie just omit the bacon. I needed it to get it across the line with all the kids. And lastly, I did it as pot pie but you could totally fold into filo rolls, or triangles if you wanted too I guess!

Filo Greens Pot Pie

Bunch English spinach roughly chopped
Bunch shallots diced
2 leeks finely sliced
2 cloves garlic, minced
2 zucchinis grated (squeeze out excess water)
Streaky bacon, finely chopped
500 gram Tub ricotta
5 eggs
Parmesan cheese
Salt & Pepper
Butter, melted (I used garlic & herb)
Filo Pastry

1. Finely dice, slice, grate or mince as above starting with frying off the streaky bacon in the frypan until crispy and then add in the leeks, shallots, garlic for a few minutes then the grated zucchini and spinach. Season with salt & pepper then when cooked transfer into a bowl

2. When cooled a little add in the tub (500 grams) of ricotta and stir through

3. In a separate bowl whisk the eggs then add in a handful of parmesan to the egg mixture and transfer into the cheese and green mixture. Combine and then transfer into your oven proof dish

4. Melt butter and layer on the filo pastry brushing with butter between each layer. I added about 6 or so layers with the melted garlic between each layer

5. Sprinkle with sesame seeds and put into 160/170 degree oven for about 45 mins or until golden brown

Serve with salad if you like – would be perfect food for a ladies lunch and keeps really well in the fridge the next day for lunchboxes. Hope you guys like this one!

Green Filo Pot Pie

A quick and easy way to pack in some veggies into a pie
Prep Time 15 mins
Cook Time 45 mins
Servings 6 people

Ingredients
  

  • 1 bunch English spinach roughly chopped
  • 1 bunch shallots diced
  • 2 leeks sliced
  • 2 zucchinis grated
  • 1 pack streaky bacon diced
  • 500 grams ricotta
  • 5 eggs whisked
  • 1-2 tbsp parmesan cheese
  • butter melted
  • salt & pepper to season
  • filo pastry

Instructions
 

  • Finely dice, slice, grate or mince as above starting with frying off the streaky bacon in the frypan until crispy and then add in the leeks, shallots, garlic for a few minutes then the grated zucchini and spinach. Season with salt & pepper then when cooked transfer into a bowl
  • When cooled a little add in the tub (500 grams) of ricotta and stir through
  • In a separate bowl whisk the eggs then add in a handful of parmesan to the egg mixture and transfer into the cheese and green mixture. Combine and then transfer into your oven proof dish
  • Melt butter and layer on the filo pastry brushing with butter between each layer. I added about 6 or so layers with the melted garlic between each layer
  • Sprinkle with sesame seeds and put into 160/170 degree oven for about 45 mins or until golden brown

What’s your best technique for hiding greens into food for kids?

Comments

  1. looks delish, might make it sometime when I’m home alone. There’s no way my hubby would eat it, way to green…sigh
    cheers Kate

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