A fab summer pie from Sophie Conran packed with wonderful flavours, it is both light and filling. It's very east to make this in a big batch. I make it in a large baking tray when feeding a crowd & it goes down very well.
Ingredients
4tbs olive oil
1 knob of butter
3 red onions, chopped
400g (14oz) chopped plum tomatoes
2 tsp thyme leaves, finely chopped
2 tsp rosemary leaves, finely chopped
1 tsp ground cumin
2 tsp golden caster sugar
Sea salt and freshly ground black pepper
3 cloves of garlic, chopped
1 handful of currants (optional)
1 large aubergine, cubed into bite-sized pieces
A handful mint leaves, finely chopped
175g (6oz) good-quality feta cheese crumbled
2 sheets filo pastry
1 tbsp. olive pil to brush the pastry
Method
Step one: Preheat the oven to 180°C fan (375°F/Gas 5). Heat 2 tsp of the olive oil and the knob of butter in a large frying pan. Add the onions and cook them over a gentle heat for 10 minutes until they are translucent.
Step two: Add the garlic and cook for a further 2 minutes. Add the thyme, rosemary, cumin and sugar, and season well, stir for 2 minutes before adding the tomatoes and currants. Stew the mixture gently for 10 minutes then take the frying pan off the heat.
Step three: Heat the remaining oil in a clean pan. Add the aubergines and fry them briskly, stirring them continuously until they are golden and thoroughly cooked. Then stir in the onion and tomato mixture, the mint and feta. Pour it all into your pie dish and set it aside.
Step four: Working quickly, brush the sheets of filo pastry with olive oil. Cover the top of the pie by lifting each piece of filo up in the center and placing on the top of the filling, to make a little crumpled hill, once covered all over press the filow down slightly.
Step five: Serve it with a crips green salad and a yoghurt and cucumber salad.
Looking for more recipes? Read more here.