My best friend tells me I should be some kind of Lidl ambassador, such is my ability to impress her with meals made from ingredients bought there. I am really loving the jars of antipasti which they have there at the moment: roasted peppers, grilled aubergine, sun dried tomatoes and capers. They are all far cheaper than buying in one of the ‘big four’ supermarkets and equally as tasty.
I am finding it really handy to have these jars in the fridge most weeks as they are so versatile: pizza topping, salad, pasta salad for lunches and this pie. This antipasti pie is a pimped out version of feta and spinach pie which I love. They add tonnes of flavour and some much needed bulk, as well as a little bit of Med-inspired sunshine on your dinner table.
Sheer laziness led me to buy the feta cheese which is already cut into tiny cubes, but I have found that a) it is ok tasting and b) really helps my cheese portion control when I am having it in salads for lunch. Where as a 200g block would go in no time, 200g of tiny cubes seem to go further.
A simple pie, packed full of summer flavours of the med, courtesy of the jars of antipasti available in your local supermarket.
- 200 g feta cheese
- 120 g grilled aubergine / egg plant
- 2 roast peppers whole
- 100 g sun dried tomatoes
- 1 packet filo / phylo pastry 6 sheets total
- 1/2 bag baby spinach leaves
- 75 g unsalted butter
- sesame seeds
- salt and pepper
- 1 heaped teaspoon each dried thyme, dried oregano
Heat oven to 200c.
take the pastry out of the fridge approx. 30 mins before you are ready to use it.
Gently melt the butter in a pan over a low heat.
Chop the veggies and cheese into bite sized chunks (keep similar size) and mix in a bowl with the seasoning.
Tear the spinach leaves and place in a colander. Pour over boiled water to wilt slightly. Then squeeze using a tea towel to get out as much excess water as possible. Add to the cheese and veg and mix well.
Grease a 20cm square deep dish and gently place three sheets of filo pastry in the bottom overlapping- buttering each layer with the melted butter as you go. Leave the ends hanging over.
Add the filling and gently fold the pastry overhangs over the pie. Again, butter the top. Add two or three more layers of pastry, buttering the top of each. On your final layer, butter and sprinkle generously with sesame seeds.
Cook in the oven for 20-25 mins until golden.
Serve warm or cold – this means you can have in the evening and save some for lunch the next day!
Serve with a fresh Greek salad or a crunchy green salad.
I hope this antipasti pie inspires some pie-based goodness in your kitchen!