Preparation time is 20minutes
Cook time is 1hours 5minutes
Total time is 1hours 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
- 300milliliter thickened cream
- fresh broccoli (each)
- fresh capsicum red (each)
- fresh eggplant (each)
- fresh leek (each)
- fresh tomato truss red (each)
- 5milliliter extra virgin olive oil spray
- 125grams perfect Italiano extra sharp grated parmesan
- 375grams sheets filo pastry
- 2tablespoons olive oil
- 11 free range eggs
- fresh garlic imported (each)
- 360grams borg's triangles feta cheese
Method
Step 1 of 3
Preheat oven to 200°C. Combine the tomatoes, capsicum and eggplant in a roasting pan. Combine the oil and garlic and pour over the vegetables. Toss to coat. Roast for 20 minutes or until tender. Remove from oven, add leek and broccoli and toss to coat. Cool for 10 minutes.
Step 2 of 3
Place a flat oven tray in the hot oven for 10 minutes. Spray each filo sheet with oil spray and layer on top of each other. Line a 5cm deep, 16x23 cm (10-cup capacity) ovenproof pan with the pastry.
Step 3 of 3
Spoon cooled vegetables over the base of the filo. Crumble over the feta. Combine the cream, eggs and parmesan in a bowl. Season with salt and pepper, then pour over the vegetables. Place the pan in the oven on the hot tray and bake 35 minutes or until centre is cooked and the pastry is crisp. Cut the pie into slices and serve warm with the Endive & Fennel salad.
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