To celebrate British Pie Week, MAKE YOUR SWITCH have donated London Mums exclusive recipes. Open-Top Filo Pie with Spicy Tomato Chutney is our third recipe. Watch this space for more pie recipes this week. Enjoy!
Recipe Summary
Switch Category: Steady
Cooking For: 4
Courses: Dinner
Spice rating: Mild
Complexity: Easy
Ready In: 40mins
Ingredients List
Open-Top Filo Pie with Spicy Tomato Chutney
Chutney
75ml vegetable stock
200g chopped tomatoes
1 tbsp. tomato puree
1 cinnamon stick
1 small onion, Finely Chopped
1 garlic clove, Finely Chopped
1 carrot, Finely Chopped
1 tbsp. olive oil
Filo Pie
200g ricotta cheese, Drained
Method
- Preheat the oven to 190°C/170°C Fan/Gas Mark
- Grease a 20cm round spring form tart tin with butter. Place in a couple of the filo sheets and overlap them, continue layering and brushing the outer edges with butter, then leave to one side.
- Break up the feta and scatter it into a large mixing bowl along with the spinach, pine nuts, raisins, garlic, lemon juice, and ricotta. Season and then pour into the filo pastry case. Dot the remaining feta on top.
- Bring the outer edges of the filo pasty into the centre and scrunch them slightly to form a border around the edge. Place into the oven and cook for 18 to 20 minutes, it should be hot with golden, crispy pastry.
- Meanwhile, in a large frying pan, heat the olive oil and fry the onion, garlic and carrot for the chutney for 5 minutes. Add the puree, tomatoes and cinnamon and cook for 2 to 3 minutes. Pour in the stock and allow the mixture to simmer for 8 to 10 minutes, it will reduce slightly.
- Season, and serve with the filo pie.
Nutritional Info for an Open-Top Filo Pie with Spicy Tomato Chutney
All values are per serving:
Calories: 423kcal
Proteins: 18.3g
Carbohydrates: 26.4g
Sugars: 9.8g
Fat: 27.3g
Saturated fat: 13.8g
Fibres: 4.4g
Sodium: 1.08g
Salt: 2.6g
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