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Aubergine, feta and pesto pie
Serves 4 | prep 25 mins | total time
Aubergine, feta and pesto pie
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Serves 4 | prep 25 mins | total time
This veggie pie is bursting with Mediterranean flavours. Leftovers are great as a packed lunch the next day
Rate
Nutritional information (per serving)
Calories
622Kcal
Fat
42gr
Saturates
11gr
Carbs
41gr
Sugars
12gr
Fibre
9gr
Protein
12gr
Salt
1.8gr
Ingredients
- 5 tbsp olive oil
- 2 large aubergines, cut into 3cm chunks
- 1 red pepper, chopped
- 2 garlic cloves, crushed
- 1 x 400g tin chopped tomatoes
- ½ x 30g basil, chopped
- a pinch of chilli flakes (optional)
- 5 sheets of filo pastry
- 100g vegetarian feta, crumbled
- 6 tbsp fresh pesto
- juice of ½ lemon
Step by step
- Heat the oven to 200°C, fan 180°C, gas 6. Heat 2 tablespoons of oil in a large frying pan. Fry the aubergines and pepper with a pinch of salt for 15 minutes until the aubergines are soft and squidgy. Don’t be tempted to add more oil, as the aubergines will release oil back into the pan as they cook.
- Add the garlic and fry for 1 minute, then tip in the chopped tomatoes, a splash of water and most of the basil. Simmer for about 15 minutes until the tomatoes break down and you get a lovely thick sauce. Season with chilli flakes, if using, lots of black pepper and a little salt.
- Lightly oil a 18-20cm tart tin. Line with overlapping sheets of filo, using 2 tablespoons of oil to brush the filo as you go. Scrunch up the sides to make a rough border – you may need to trim the edges a little depending on which filo sheets you use.
- Spread 2 tablespoons of the pesto over the base, then spoon over the aubergine sauce. Smooth over to get an even filling.
- Crumble over the feta, and use 1 tablespoon of oil to brush the filo border. Bake for 25-30 minutes until the pastry is crisp and golden. Serve just warm, or at room temperature. Mix the lemon juice with the remaining 4 tablespoons of pesto, spoon over the pie and serve with more basil leaves, if you like.