Filo Pie with Vegetables Recipe

Ingredients

• 6 sheets of filo pastry
• 1 large onion
• 2 cloves of garlic
• 1 large carrot
• 1 large red bell pepper
• 1 small zucchini
• 1 small eggplant
• 2 tablespoons of olive oil
• 1 tablespoon of dried oregano
• 1 tablespoon of dried basil
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 3/4 cup of grated cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Peel and dice the onion and garlic, and set aside.
3. Peel and chop the carrot into small pieces and set aside.
4. Chop the red bell pepper into small pieces and set aside.
5. Chop the zucchini and eggplant into small pieces and set aside.
6. Heat the olive oil in a large skillet over medium heat.
7. Add the onion and garlic and sauté until soft and translucent.
8. Add the carrot and cook for 5 minutes.
9. Add the red bell pepper, zucchini, and eggplant and continue to cook for 10 minutes.
10. Season with oregano, basil, salt, and black pepper and stir well.
11. Remove from heat and let cool for a few minutes.
12. Grease a pie dish and lay one sheet of filo pastry on the bottom.
13. Brush with melted butter and lay another sheet on top.
14. Repeat until all 6 sheets are used.
15. Add the vegetable mixture on top of the filo pastry.
16. Sprinkle the grated cheese on top of the vegetables.
17. Fold the filo pastry over the top to cover the vegetables and cheese.
18. Brush the top with melted butter.
19. Bake for 25-30 minutes, or until the top is golden brown.
20. Serve and enjoy!

Verdict and Serving Suggestions

This filo pie with vegetables is a delicious and healthy meal that’s perfect for any time of day. The filo pastry adds a nice crunch, while the vegetables provide flavor and nutrition. You can serve it on its own for a light meal, or pair it with a side salad or soup for a more filling dish. Leftovers can be stored in the fridge for a few days and reheated in the oven or microwave.