I don't regularly use filo pastry but when I do its a nice treat.
Here's how I used up the last of the filo pastry I had in the fridge since making strudel.
We all love mashed potato and when we have some leftovers I love to add it onto the tops of pies!
Its amazing what a fantastic dish can be made with a few leftovers & a few household staples!
4 sheets filo pastry
1 can cannellini beans
3 cubes frozen spinach
1 teaspoon garlic
1 x 400g can tomatoes
1 teaspoon Italian herbs
1 teaspoon cornflour dissolved in 1/4 cup water
1 cup mashed potato
Lightly spray a pie dish with oil.
Line the dish with the sheets of filo pastry. Place the sheets in the middle of the dish and allow the excess pastry to hang over the edges.
In a frying pan, combine the chopped leek, drained cannellini beans, spinach, garlic, herbs and tomatoes.
Cook until the leek is soft and the spinach has completely defrosted, approx 7 minutes.
Stir in the cornflour mixture and stir straight away. The sauce will thicken.
Pour the mixture on top of the pastry.
Top the veggie/bean mixture with the mashed potato (you can either use leftover mash or make a new batch).
Fold the ends of the pastry over the filling and mash.
Bake in a preheated 180C oven for 30 minutes until golden brown.
Slice and serve :-)
Question of the day:
Do you prefer your pie topped with pastry or something else like mashed potato?