GRILLED VEGETABLE PIE

Swap these vegetables for some of your favourites. Broccoli, carrot or butternut pumpkin would be amazing! This pie can be frozen cooked as a whole. Alternatively, slice up and freeze in single portions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C (350°F).

Step 2

2. Heat a griddle pan or frypan over medium-high heat. Brush zucchini, capsicums, eggplant, red onion, potato and sweet potato slices with olive oil using a pastry brush and season with salt and pepper. Lay vegetable slices in the pan in a single layer and grill each side until lightly charred, about 10 minutes. You may need to do this in batches, depending on the size of your pan. Set aside to cool.

Step 3

3. Meanwhile, spray a round cake or tart tin with olive oil and line with the filo pastry sheets so the edges are overhanging. Layer the vegetables into the filo-lined tin. Scatter feta cheese, thyme and pine nuts on top and roughly fold the overhanging pastry edges to enclose the filling. This doesn’t have to be neat. It is a ‘rustic’ pie!

Step 4

4. Using the pastry brush, brush the pastry edges with the whisked egg and bake for 10 to 15 minutes or until the pastry is golden.