Roast vegetable filo ring pie
Serving size is also a significant factor of your diet plan. You should compare the exact amount of the food you commonly eat into the serving size listed on the label. Eating big parts or parts can lead to weight gain.
Whether you're planning an elaborate menu or only going forward for tomorrow Roast vegetable filo ring pie. This recipe stems in many decades of playing at kitchen. I discover that including a few ingredients to some recipe provides depth into what is usually dull. You might be on the lookout for lighter foods to produce with your leftovers. Pleasant and mild Roast vegetable filo ring pie ideal for post-vacation. The components in this recipe get your tongue pounding, and are very waist-friendly when you need a'bite' after a busy getaway. Utilizing a few components as alternatives, this soup is filled using a fall and spicy flavor that produces it tasty. The perfect Roast vegetable filo ring pie to heat up you on cool winter months. Excellent for utilizing leftover.
Excellent method to throw away a single ingredient. This is really a fantastic Roast vegetable filo ring pie plus one among my favorites. If you are concerned regarding the nutritional value of some of these dishes, don't be. Even though it can be low in calories, even if you are not acquiring much nutritional value from this , it won't sustain you personally, and you're going to just end up hungry again and again eating a lot more energy than you would need. Diet facts labels inform you exactly what's from the meals you consume. It makes it possible to determine if you have a healthy and balanced diet plan. Each and every recipe we share must have an ingredient label. Some recipes also provide nutritional fact info. The component tag lists the exact amount inside the area below. They are listed for each serving and as a percentage of the everyday value.
How to make Roast vegetable filo ring pie
Yield = 8Prep time: 0:25
Cook time: 0:40
Total time: 1:05
Ingredients
- 100g butter, melted
- 500g diced pumpkin
- 1 red capsicum, chopped
- 300g broccoli, cut into florets
- 1 red onion, cut into thin wedges
- 4 garlic cloves, sliced
- 1 tablespoon chopped fresh rosemary leaves, plus extra small sprigs, to serve
- 1 tablespoon extra virgin olive oil
- 16 sheets filo pastry
- 100g fetta, crumbled, plus extra 50g to serve
- Honey, to serve
- Pepitas, to serve
Method
- Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Grease a 25cm fluted baba pan with a little of the butter.
- Step 2 Combine pumpkin, capsicum, broccoli, onion, garlic, rosemary and oil on prepared tray. Season with salt and pepper. Bake for 20 minutes or until just tender. Cool 10 minutes.
- Step 3 Use 12 filo sheets to line base and sides of prepared pan, brushing with butter in between each layer and allowing excess pastry to overhang edges. Place half of the vegetable mixture into pan. Sprinkle with fetta. Top with remaining vegetable mixture. Arange remaining filo sheets over vegetables, brushing with any remaining butter between layers. Fold over overhanging pastry on sides.
- Step 4 Bake for 35 to 40 minutes or until pastry is golden. Stand 5 minutes. Turn out onto a serving platter. Top with extra fetta. Drizzle with honey. Sprinkle with pepitas and extra rosemary. Serve.
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