For a Greek-style lunch, try Susan Jane White’s easy cheddar and chive tart recipe

These sly, savvy Greeks have 20+ legendary ways to use filo pastry. I have three. For some inexplicable reason, filo pastry scares me. I make sure to get over my stupid neurosis because puff pastry can make vegetarian cooking a breeze.

Just think of all the healthy veggies we can stuff behind those tender, golden layers of batter!

Grab some frozen filo, thaw it in the fridge for a few hours and free up some counter space. We’re going to release our inner Rothko with some melted butter and a canvas of filo.

Feel free to use any veggies you have lying around on your windowsill or in the garden (parsley? Swiss chard? Kale?). Greeks love these filo tarts paired with bowls of salted, juicy tomatoes or garlic spinach, both of which are quick and easy to prepare while the tart is in the oven.


Cheddar Chive Filo Pie. Photo: Susan Jane White

Cheddar Chive Filo Pie

For 4-6 people

You will need:

Olive oil, for greasing
7 sheets of filo pastry (you can buy ready-made sheets of filo pastry in the frozen section of supermarkets)
100g melted butter (use half butter, half olive oil if you prefer)
3 tablespoons chopped chives
(or vegetables of your choice)
Large handful of shredded cheddar cheese
4 eggs
½ teaspoon flaky sea salt or 1 teaspoon finely chopped capers or 1 tablespoon chopped olives
Good crack of black pepper
Sesame seeds for sprinkling

1 Preheat the oven to 200°C, 400°F, gas mark 6. Line a 20cm round cake tin with non-stick parchment paper or grease the tin with a little olive oil.

2 Unroll your thawed filo sheets on a scrupulously clean counter. You should have 7 sheets on top of each other. The longer side must be close to the stomach. In Techie, we’re talking landscape, not portrait.

3 Generously brush the top sheet with melted butter or the combination of butter and olive oil, depending on what you’re using. Roll into a long, thin roll, rolling the sheet of dough away from your body. Fluff up this puff pastry like a Play-Doh snail. Place the rolling pin in the center of your prepared pan.

4 Repeat this process with each sheet of filo and melted fat. Each subsequent roll of filo wraps around this center “snail” in the cake pan. Continue until the last sheet of filo looks like a C-shape around the very edge of the bowl. Bake in the preheated oven for 10-15 minutes (a golden top does not necessarily mean the inner layers of filo are cooked through. Make sure your filo is fully cooked through without burning the top layer).

5 Make your filling by whisking the chopped chives or greens, whichever you are using, and the shredded cheddar cheese into your eggs in a bowl. Add the salt or chopped capers or chopped olives depending on what you’re using and some freshly ground black pepper. Pour this over your baked, crispy filo tart, sprinkle with the sesame seeds and return to the oven, still on, for another 10 minutes to allow the eggs to set.

6 Leave the tart to cool for 10 minutes. Slice and serve with a side of spinach and a dollop of chilli sauce, e.g. B. Peanut Rayu. But even on its own, it’s absolutely fabulous. For a Greek-style lunch, try Susan Jane White’s easy cheddar and chive tart recipe

Fry Electronics Team

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