Name: Broccoli, feta and anchovy fillo pie
Yield: 6
Ingredients: 90 gm butter, melted; ½ onion, diced; 500 gm broccoli florets, coarsely chopped; 10 fillo pastry sheets; 80 gm Danish feta, coarsely crumbled; 5 anchovy fillets, finely chopped; To serve: mesclun salad, dressed with a red wine vinaigrette

Ingredients

90 gm butter, melted

½ onion, diced

500 gm broccoli florets, coarsely chopped

10 fillo pastry sheets

80 gm Danish feta, coarsely crumbled

5 anchovy fillets, finely chopped

To serve: mesclun salad, dressed with a red wine vinaigrette

Method

Main

1.Preheat oven to 230C and line a baking tray large enough to fit a fillo sheet with baking paper. Heat 1 tbsp butter in a large frying pan over high heat, sauté onion until just tender (2-3 minutes), then add broccoli and 60ml water (be careful of steam). Cover with a lid and cook until broccoli is bright green (2 minutes).

2.Meanwhile, place a sheet of fillo on prepared tray, brush with melted butter, then place another sheet on top. Repeat with 4 fillo sheets (so you have 6 altogether). Butter and layer remaining 4 fillo sheets separately and set aside. Spoon broccoli mixture over fillo on tray, leaving a 5cm border, then scatter feta and anchovies evenly on top. Place reserved fillo on top, roll up edges to seal, brush edges with butter and bake until golden-brown (10-15 minutes). Serve with salad.

Styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick