Summer herb & feta pies

Summer herb & feta pies

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Prep: 25 mins Cook: 25 mins plus chilling

Easy

Serves 8
These little filo pastry parcels are packed with a cheese, basil, mint and watercress filling - perfect for a picnic

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per pie

  • kcal223
  • fat13g
  • saturates7g
  • carbs17g
  • sugars1g
  • fibre1g
  • protein9g
  • salt1.2g
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Ingredients

  • large bunch watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • good handful basil, roughly chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • good handful mint, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4 spring onions, roughly chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 100g feta, cut into small cubes
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 85g artichoke hearts in oil from a jar, drained and chopped
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 270g pack filo pastry sheets
  • 2 tbsp freshly grated parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

To serve

  • Garden tomato salad, optional - see Goes well with

Method

  1. Heat oven to 200C/180C fan/gas 6. Remove any thick stalks from the watercress, then chop the rest and put in a food processor with the herbs and spring onions. Blitz for a few secs, then add the eggs, nutmeg and some seasoning, and blitz again briefly – you don’t want too fine a chop. Tip the mixture into a bowl and stir in the feta and artichokes.

  2. Melt the butter and unwrap the filo sheets. Cut them into 12-13cm squares through the layers – you may have too much pastry but the leftovers can be re-wrapped and saved for another recipe . Stack 4 squares of pastry on top of each other, brushing lightly with butter as you go, offsetting each square to get a star shape all round the edge. Continue until you have 8 stacks.

  3. Press each stack into a deep-hole muffin tin and fill with the feta mixture. Fold over the pastry to enclose the filling, pinching it together. Brush the tops with the remaining butter and sprinkle with Parmesan. Bake for 25 mins until the pastry is golden and crisp. Leave to cool for a few mins, then remove the tins and cool completely on a wire rack. Pack into a plastic container to take to the picnic and serve with a tomato salad, if you like.

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Comments, questions and tips

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Teen24
30th May, 2016
These are straight forward to make though I found it slightly difficult to neatly tie the pies and some opened during cooking. Ideal for a buffet but I intend try using larger Yorkshire pudding tins to make larger though shallower pies.
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