Name: Ratatouille pies
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 eggplant, cut into 1cm-thick slices; 1 red capsicum, seeded, sliced; 1 zucchini, cut into 1cm-thick lengthways slices; 1 tablespoon olive oil, plus extra, for brushing; 1 onion, finely chopped; 2 clove garlic, finely chopped; 400 gram can diced tomatoes; 1/4 cup pitted olives, sliced; 100 gram feta, cubed; 1/4 cup basil leaves; 8 sheets filo pastry

Ratatouille pies

Skip to Recipe

Makes 4 Item

Prep

30M

Cook

45M

Total

1H 15M

Ingredients

1 eggplant, cut into 1cm-thick slices

1 red capsicum, seeded, sliced

1 zucchini, cut into 1cm-thick lengthways slices

1 tablespoon olive oil, plus extra, for brushing

1 onion, finely chopped

2 clove garlic, finely chopped

400 gram can diced tomatoes

1/4 cup pitted olives, sliced

100 gram feta, cubed

1/4 cup basil leaves

8 sheets filo pastry

Method

1.Heat a large frying pan or char-grill pan on high.

2.Brush vegetable slices with oil. Char-grill, in 3 batches, 2-3 minutes each side, until tender. Remove capsicum skin.

3.In a medium saucepan, heat oil on high. Saute onion and garlic 1-2 minutes, until tender.

4.Add tomatoes and olives; simmer 5-10 minutes, until thickened. Remove from heat. Stir feta and half basil through; season to taste.

5.Preheat oven to moderate, 180°C.

6.Layer 4 filo sheets, spraying each with oil. Cut into four equal rectangles. Line 4 x 12cm oval pie dishes with pastry stacks. Bake 8-10 minutes, until lightly golden.

7.Layer vegetables, tomato mixture and remaining basil evenly among pastry cases.

8.Place one remaining filo sheet on a clean, dry board. Spray with oil, then scrunch over top of pie filling to make a lid. Repeat with remaining filo sheets.

9.Bake pies 10-15 minutes, until golden brown.

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