Vegetable And Feta Filo Pies

  1. Preheat the oven to 425u0b0F. Lightly grease four 4-inch round pie dishes.
  2. Cook zucchini in a small saucepan of boiling, salted water for 4 mins until soft. Drain well. Combine zucchini with potato, parsley, feta and pepper. Season to taste.
  3. Stack 4 phyllo sheets, brushing each with melted butter. Halve sheets widthwise. Repeat with remaining phyllo and butter. Place a stack in each dish, with phyllo hanging over. Using scissors, trim to 1 inch wider than dish. Spoon vegetable mixture into pie dishes. Cover with overhanging phyllo to create a top with a hole in its center. Brush tops with butter.
  4. Bake for 15-20 mins, until golden brown. Serve with arugula drizzled with balsamic dressing.

zucchini, potatoes, parsley, feta cheese, red pepper, phyllo, butter, arugula, balsamic dressing

Taken from recipes-plus.com/api/v2.0/recipes/27203 (may not work)

Another recipe

Switch theme