I love making and eating filo pastry pies. They’re much lighter than traditional shortcrust or puff pastry pies and they somehow seem a bit more summery because of it. I often throw together a spinach and feta filo pie for a weekend lunch, they’re easy and absolutely delicious, a winning combination!
This week I was sent some Greek goodies from Olive Branch. They sent me a selection of their new salad dressings and some of their Greek mezze range. This had filo pie and a lovely Greek salad written all over it. I pulled a packet of filo pastry out of the freezer and set to work.
The gift tube containing three jars of mezze I was sent included; Aubergine & Basil Paste with Extra Virgin Olive Oil, Kalamata olives with fig and mint and Sweet Olive, Fig & Almond Relish. I’m a big fan of aubergine and I knew the paste would work well in my filo pie.
Olive Branch are an award winning UK based producer who use only the very best Cretan olive oil in their products. Their olive grove is situated outside the city of Ierapetra and is part of a co-operative of traditional olive farmers. They grow the Koroneiki variety of olive, harvested and cold pressed at the same community co-operative that has been at the heart of the community for generations.
I made a small filo pie which was enough for a hearty lunch for one, but you could make a bigger pie in a bigger tin, just double up the ingredients. I used a 12.5cm loose bottomed tart tin. Loose bottomed tins are the best tin to use for filo pies.
Greek Style Aubergine & Feta Filo Pie
2 sheets of filo pastry, fresh or frozen
100g feta cheese
2 tablespoons of Aubergine & Basil Paste with Extra Virgin Olive Oil
Fresh black pepper
Pre-heat your oven to 180° grease your tart tin with olive oil and put it on a baking sheet.
Take your two sheets of filo pastry and cut them in half. You will now have four squares of filo. Take one square and lay it in your tin, be careful as the pastry tears easily. Dab your first layer with olive oil and place the next layer over the first, do this so the corners are placed differently. Keep doing this until all four squares of filo have been used. It doesn’t have to be neat, it’s meant to look a bit rustic.
Put a tablespoon of the Aubergine and Basil Paste on the bottom of the pie, spread it around a little. Chop your feta cheese into cubes and fill the pie with it, add a few twists of black pepper and a large pinch of oregano. Top with another tablespoon of the Aubergine and Basil Paste.
Working layer by layer, fold the corners of each layer over the pie, dab each sheet of filo with olive oil as you go. The corners of the pastry should cover the pie filling and give you a nice scrunched up pie topping. Brush the pie with more olive oil and bake for 20 minutes or until golden brown on top.
Once cooked and golden brown, remove from the oven and carefully take it out of the tart tin. Serve with a big pile of salad (mine was dressed with Olive Branch orange balsamic dressing with extra virgin olive oil and it was the business!) and whatever Greek treats you fancy. Olive anyone?
If you enjoyed this recipe, you might also like to try…