Having filo on hand lead to this super-veggie-charged recipe which is adored by many we know. It’s simple, wholesome and no doubt will be on your menu for a delicious meal with friends and family soon.
Serves: 8
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Servings
Prep time
Cook time
Recipe
Ingredients
- 500g frozen spinach, defrosted & as much water squeezed as possible
- 1 medium zucchini, grated
- 1 head broccoli, finely chopped
- 1 bunch parsley, stalks & leaves, finely chopped
- 1 medium brown onion, peeled & grated
- 2 cloves garlic, peeled & finely chopped
- 300g Greek feta, crumbled
- 5 eggs, whisked
- 375g filo pastry
- ½ cup + more extra-virgin olive oil
Method
- Heat oven to 180°C and grease a large 18x30cm lasagne dish or similar with extra-virgin olive oil.
- In a large mixing bowl, combine the spinach, zucchini, broccoli, parsley, onion, garlic, feta and eggs and mix well.
- Layer 2 sheets of the filo into the base of the lasagne dish (it won’t stretch across the entire length/width so you’ll have a few rounds of this to cover the base. There should be about 2-3cm overhang over the sides of the dish to help fold over at the end.
- Brush all over with extra-virgin olive oil. Add the filling mix. Layer another 2 sheets over the top (again you’ll need to do a few sets of these because one won’t cover the entire length/width), brush with olive oil and repeat, brushing every two layers with olive oil until you’ve used up all the filo.
- Brush the top layer with oil, sprinkle with a few drops of water, then fold over the edges.
- Brush the edges with a touch of olive oil. Sprinkle with some sesame seeds if handy or just leave as is.
- Bake in oven for 60 mins or until the top is golden brown. Cut into squares and dig in.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
