Crispy Greek-Style Filo Pie

Name: Crispy Greek-Style Filo Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 1 large red pepper, cut into chunks; 1 large red onion, cut into chunks; 2 tbsp rapeseed oil; 3 sweet potatoes, peeled and cut into slices 2 cm thick; 2 garlic cloves, minced; 1 tsp chopped fresh rosemary; 40 g butter; 1 bunch of spring onions, thinly sliced; 150 g baby spinach leaves; 3 tbsp cream; 2 eggs; 1 × 250 g carton of ricotta cheese; 1 × 250 g carton of ricotta cheese; 4 tbsp freshly grated Parmesan cheese, plus extra shavings; 1 × 400 g tin of chopped tomatoes; 2 tsp red wine vinegar; 1 tsp chilli flakes; 6 sheets of filo pastry, thawed if frozen; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; rocket and pine nut salad; rocket and pine nut salad

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This pie came about when there was nothing much in the fridge. The prep can be done while other elements are cooking.

Ingredients

1 large red pepper, cut into chunks
1 large red onion, cut into chunks
2 tbsp rapeseed oil

Europe
Greece
Pie
Main course
Vegetarian

Method

Preheat the oven to 220°C (425°F/gas mark 7).

Put the pepper and onion on a baking sheet lined with parchment paper and drizzle over half of the oil. Toss to coat and season, then cook in the oven for 25 minutes, until tender.

Meanwhile, toss the sweet potatoes in the r