This is a really easy dish to prepare, so versatile as you can use a variety of foods for layers. Anything goes! Great idea for using leftovers

Ingredients: Serves 4-5

1 med-large sweet potato or 6 or so new potatoes (boiled or steamed until soft) and sliced into 1cm thick slices

approx 7 cubes of frozen spinach (defrosted, and excess water squeezed out)

approx 10 mushrooms sliced and lightly fried in butter and garlic

100 g feta cheese

1-2 cooked salmon fillets

1 pack fresh filo pastry

melted butter.

You will need a 8 or 9″ round tin with fairly deep sides. I use a springform cake tin

Method:

Preheat oven to 170degC fan (190degC conventional, Gas Mark 5)

Make sure you have all your fillings ready before you start working with your filo pastry.

Grease the round tin with some butter. Peel off a layer of filo and brush with melted butter, place in the tin so half of it is hanging out and half cover half of the base. Take another layer of filo brush with butter and arrange so it overlaps the previous layer by an inch, but still half of it remains out of the tin and half in. Repeat this with until you have covered the inside of the tin by overlapping them by an inch or so. You need to do this quickly as the filo is prone to drying out quickly.
Lay the potatoes over the base, season with salt and pepper, then follow by a layer of spinach, season again. Crumble the feta over the top and add the mushroom layer, finishing with the salmon layer. Fold the filo pastry hanging out of the tin over fillings. Brush the top with more melted butter then bake for about 20-25minutes until golden and crisp.

Remove from the tin and cut into portions.

You can make this with any fillings you want, just make sure they are pre-cooked not too wet to ensure a crisp pie.

 

I’d love to hear about what you pie you make – please leave a comment 🙂