Corn and feta picnic pie
( SERVES 6 )
Annabel says: You can’t go past a good bacon and egg pie (and it’s a great way to use up leftover ham and potatoes) but if you’re ready for something new, check out this simple filo pie for your next picnic. It can also be cooked in a heavy cast iron pan over a low heat on the stovetop for about 10 minutes each side.
- To make the filling, combine eggs, feta, corn, herbs or pesto, salt and pepper (to taste) in a mixing bowl.
- Preheat oven to 180°C fanbake. Brush some of the melted butter over the base and sides of a 23cm-diameter shallow quiche or pie dish or heavy-based frypan with an ovenproof handle.
- Lay a sheet of filo on a clean work surface and brush with butter. Place another sheet on top at right angles with an even overhang at each end. Repeat to use 6 of the 7 sheets of pastry, alternating a horizontal layer with a vertical layer to produce a cross-shaped stack. Carefully lift into the pie dish and gently press into the base and sides, leaving the edges overhanging. Spread the filling evenly in the pastry shell.
- Brush the last sheet of filo with butter, fold in half and place on top of the filling (it won’t cover it completely). Fold in the overhanging pastry towards the centre of the pie and brush with melted butter. Bake until golden and crispy (25-30 minutes). Serve in wedges, hot or at room temperature. Leftovers can be reheated in a 160°C fanbake oven for 8-10 minutes.
See more of Annabel's poolside picnic recipes