|
Feuilleté de Légumes à la Feta |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 20 mins |
Cooking 25 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
1 large courgette
1 large aubergine
1 red pepper
400g feta
300g natural yoghurt
3 eggs
2 tbsp parsley, chopped
Pepper
Butter for greasing 10 sheets filo pastry
3 tbsp olive oil
1 egg yolk
|
|
-
Rinse the courgette and the
aubergine. Halve, then cut into cubes. Take the centre out
of the pepper, keeping it whole, then slice into rounds.
-
Drain the feta and crush with
a fork. In a salad bowl, mix the crushed feta with the
yoghurt and the eggs. Add the vegetables, the parsley and
some pepper and mix.
-
Preheat the oven to 200C/ 180C
Fan, Gas 6. Bake the vegetables for 15- 20 mins until
slightly tender.
-
Grease a dish and put 2 filo sheets in the
bottom and brush them with olive oil. Spread half the
filling on top and cover with 2 more filo sheets. Also
brush these with oil. Spread the rest of the mixture on
top and finish with the rest of the filo.
-
Dilute the egg yolk with a bit
of oil and brush over the top. Bake in the middle of the
oven for 25 mins. Serve warm
|
|
DAILY
DINNERS 
