- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 courgette, halved lengthways and sliced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 100g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 100g sugar snap peas or mangetout, trimmed
- 400g can butter beans, drained
- 150ml reduced-fat crème fraîche
- ½ small bunch of mint, leaves picked and chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ lemon, zested
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 sheets filo pastry
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 25g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- salad leaves, to serve (optional)
Heat ½ tbsp oil in a 20cm-wide skillet or ovenproof frying pan, and fry the spring onions and courgettes for 5 mins until lightly golden. Stir in the frozen peas and sugar snap peas, and cook for a few minutes until the peas have defrosted. Tip in the butter beans, crème fraîche and 50ml water. Stir, then bubble for 2-3 mins until the sauce coats the greens. Transfer to a bowl, then stir in the mint and lemon zest. Season.
Clean the pan and heat the oven to 200C/180C fan/gas 6. Use 1 tbsp oil to brush the filo sheets all over, then stack them up. Add the filo stack to the pan, pressing it into the base and leaving plenty of overhang. You can cut the filo sheets in half, then use them to line the pan, if you find that easier.
Mix the egg into the greens and crème fraîche mixture, then spoon over the stack of filo. Scatter over the feta, then scrunch up the overhanging filo around the sides to make a crust. Brush the exposed filo with the remaining oil.
Return the pan to the heat and cook for 5 mins to crisp the filo base. Transfer to the oven and bake for 20-25 mins until the filo is fully crisp and golden, and the filling has set. Cut into wedges and serve with some salad leaves, if you like.
Make it even easierTo make this dish even easier (and save you cleaning the pan), omit the egg, brush the filo sheets with oil, scrunch them up and use to cover the filling before baking. You’ll have a filo-topped pie instead of a tart.
Use the leftover pastryLeftover filo pastry is great for making quick feta & spinach parcels – ideal for lunchboxes or garden picnics. Find more filo inspiration here.