Sweet Potato, Sage, and Feta Filo Pie
This wholesome sweet potato and feta filo pie is the perfect one-pan dish, ideal for a midweek supper.
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INGREDIENTS
4 sweet potatoes, cut in half
2 red onions, quartered
3 tablespoons (45ml) olive oil
1 tablespoon (15ml) fennel seeds
Zest of 1 lemon
6 fresh sage leaves, chopped
200g feta cheese
1 egg
6 sheets filo pastry
Salt and pepper
METHOD
Place the sweet potato, red onions, fennel seeds, lemon zest and one tablespoon oil in the Toughened Non-Stick 24cm Chef’s Pan and place in the oven to roast for 30 minutes.
Remove from the pan, place in a bowl, and gently mash with a fork.
Crumble in the feta cheese, add the egg and season.
Wash and dry the pan.
Take the filo pastry and brush the sheets with the remaining oil.
Line the pan with four sheets of filo up the sides to leave pastry hanging over the edge.
Place the sweet potato mixture into the pastry case and fold over the edges.
Crumple the remaining two sheets of pastry on the top of the pie and brush with a bit of oil.
Place in the oven and bake for 25 – 30 minutes until crisp and golden brown.
Leave in the pan for 10 – 15 minutes and then slide out of the pan to serve warm.
