Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Egg free, Nut free, Vegetarian
Course: Main
Favourite flavours: Easy recipes

Vegetable and fetta filo pies

INGREDIENTS

2 small zucchini, diced
300g potatoes, boiled, diced
½ cup chopped parsley
100g fetta, crumbled
1 red capsicum, diced
8 sheets filo pastry
50g butter, melted
rocket leaves, to serve
balsamic glaze, to serve

METHOD

Preheat oven to 220°C. Cook zucchini for 4 minutes in a small saucepan of boiling, salted water, until soft. Drain well. Combine zucchini with potato, parsley, fetta and capsicum. Season to taste.

Lightly oil four 11cm round pie dishes. Stack four filo sheets, brushing each with melted butter. Halve sheets widthways. Repeat with remaining filo and butter. Place a stack in each dish, with pastry hanging over. Using scissors, trim to 2cm wider than dish.

Spoon mixture into pie dishes, cover with overhanging filo to create a top with a hole in its centre. Brush tops with butter. Bake for 15-20 minutes, until golden brown. Serve with rocket drizzled with balsamic glaze.