Recipe: Open-Top Filo Pie with Spicy Tomato Chutney

To celebrate British Pie Week, MAKE YOUR SWITCH have donated London Mums exclusive recipes. Open-Top Filo Pie with Spicy Tomato Chutney is our third recipe. Watch this space for more pie recipes this week. Enjoy! 

 

Recipe Summary

Switch Category: Steady

Cooking For: 4

Courses: Dinner

Spice rating: Mild

Complexity: Easy

Ready In: 40mins

 

Ingredients List

Open-Top Filo Pie with Spicy Tomato Chutney

By Faith Toogood

 

Chutney

75ml vegetable stock

200g chopped tomatoes

1 tbsp. tomato puree

1 cinnamon stick

1 small onion, Finely Chopped

1 garlic clove, Finely Chopped

1 carrot, Finely Chopped

1 tbsp. olive oil

Filo Pie

200g ricotta cheese, Drained

Method

  1. Preheat the oven to 190°C/170°C Fan/Gas Mark

 

  1. Grease a 20cm round spring form tart tin with butter. Place in a couple of the filo sheets and overlap them, continue layering and brushing the outer edges with butter, then leave to one side.

 

  1. Break up the feta and scatter it into a large mixing bowl along with the spinach, pine nuts, raisins, garlic, lemon juice, and ricotta. Season and then pour into the filo pastry case. Dot the remaining feta on top.

 

  1. Bring the outer edges of the filo pasty into the centre and scrunch them slightly to form a border around the edge. Place into the oven and cook for 18 to 20 minutes, it should be hot with golden, crispy pastry.

 

  1. Meanwhile, in a large frying pan, heat the olive oil and fry the onion, garlic and carrot for the chutney for 5 minutes. Add the puree, tomatoes and cinnamon and cook for 2 to 3 minutes. Pour in the stock and allow the mixture to simmer for 8 to 10 minutes, it will reduce slightly.

 

  1. Season, and serve with the filo pie.

 

Nutritional Info for an Open-Top Filo Pie with Spicy Tomato Chutney

All values are per serving:

Calories: 423kcal

Proteins: 18.3g

Carbohydrates: 26.4g

Sugars: 9.8g

Fat: 27.3g

Saturated fat: 13.8g

Fibres: 4.4g

Sodium: 1.08g

Salt: 2.6g

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