Minister Brincat’s Filo Pie, yellow-flesh watermelons and lilac butterflies …

For a glimpse of life in the heart of the Mediterranean, for yellow flesh watermelons and lilac butterflies, click here !

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We welcomed Minister Leo Brincat on One TV during our food segment to raise awareness to his initiative on food wastage in housholds.

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Together with Mary , we created an attractive dish using the previous day’s left overs and I used filo pastry which has half the calories of puff.

You will need:

4 large filo sheets or 8 small ones
Some olive oil for brushing
ny leftovers in your fridge
Minister Brincat on TV used a mix of minced pork and chicken and a variety of vegetables
I made a second one at home and I used cooked pumpkin, onions and left over pesto
Sesame Seeds for a crunchier top !

A springform tin

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Brush the spring form dish lightly with olive oil.
Use half the quantity of filo to line your dish. There is no need to use any oil or fat in between the filo sheets.
Spread your chosen ingredients, vegetables or leftovers in layers.

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i had a layer of cooked chopped pumpkin in mine, then some sauteed onions and i topped it with a thick layer of pesto left over from my spaghetti of the day before.
Close up the loose filo sheets and take the other two that you have saved aside and cover the top. Fold the edges to close up the pie.
Brush lightly with olive oil
Sprinkle semsame seeds on top.
Bake in an oven 180C for 30 minutes or until the pastry is golden.
Remove from the springboard dish and serve hot or cold.

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