Sausage and feta filo pie
Not too tricky
- 12 pork sausages
- 3 tablespoons olive oil
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 teaspoon fennel seeds
- 250g cherry tomatoes, roughly chopped
- 2 tablespoons freshly chopped basil
- 500g tomato passata
- 6 sheets of filo pastry
- 200g Feta cheese, cubed
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Grease a roasting tin (21cm x 25cm, 4cm deep), and line with baking parchment.
Brush a pan with a little oil, heat to a medium heat and add the sausages, turning frequently until brown all over, then remove from the heat.
Meanwhile, 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, basil and passata to the cooked onion and garlic mix.
Slice each sausage into 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 to the lined roasting tin. Spoon the sausage mixture into the tin, on top of the filo sheets. Sprinkle the feta 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.
Transfer in the preheated oven for 20-25 minutes or until golden brown on top, and the filling is bubbling. Serve the pie with a fresh green salad.