Sausage and feta filo pie
Not too tricky
- 12 pork sausages
- 3tbsp olive oil
- 1 small onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 1tsp fennel seeds
- 250g cherry tomatoes
- 2tbsp fresh basil, chopped
- 500g passata (sieved tomatoes)
- 6 sheets of filo pastry
- 200g feta cheese, cubed
Pre-heat the oven to 180C/350F/gas mark 4. Grease a roasting tin (21cm x 25cm, 4cm deep), and line it with baking parchment.
Brush a sauté pan with a little oil, heat to a medium heat and add the sausages, turning frequently until they are browned all over, then remove from the heat.
Whilst the sausages are browning, heat the oil in a separate large pan and add the onion and garlic and cook for 3-4 minutes, until soft. Add the fennel seeds, cherry tomatoes, chopped basil and passata to the cooked onion and garlic.
Slice each sausage in to quarters and add to the sauce. Cook for a further 5 minutes.
Lay a sheet of filo pastry on the work surface and brush with olive oil. Repeat until you have three sheets on top of each other and transfer them to the lined roasting tin. Spoon the sausage mixture into the tin, on top of the filo sheets. Add the cubes of feta all over the filling. Fold the edges of the filo over onto the filling. Brush three further sheets of filo with oil, fold them in half (with oiled side on top) and place on top of the sausage mixture, to form a lid.
Place in the pre-heated oven for 20-25 minutes or until golden brown on top, and the filling is bubbling.
Suggested serve with a fresh green salad.