#ODDRECIPES - super easy sweet & savoury pomegranate filo pie by @callherchef chef and Oddboxer 🌱
Serves 4
Prep time: 20 min
Cook time: 30 min
Ingredients:
*1 pomegranate;
*300g potatoes;
*1 block feta cheese (or vegan alternative);
*100g spinach;
*3 tbsp mixed seeds;
*5 sheet filo pastry;
*Extra virgin olive oil;
*Salt & pepper;
Method:
1) Preheat the oven to 190C.
2) Wash the potatoes. Keep the skin and cut the potatoes in small pieces. Place in a saucepan, cover with water and add salt. Bring to the boil then simmer for about 15 minutes or until tender.
3) Wash the pomegranate and slice in half, horizontally. Hold the pomegranate cut side down. Place a bowl under your hand. Take a wooden spoon and tap firmly on the top surface of the pomegranate. If needed, cut the pomegranate in quarters and follow the same process; hold the pomegranate cut side down, and tap with a wooden spoon to release the seeds.
4) Place the mixed seeds into an oven tray in the hot oven to toast for 5 minutes. Roughly chop the spinach and crumble the feta.
5) In a bowl, add the pomegranate seeds, potatoes, seeds, feta and spinach. Add 1 tbsp of olive oil and mix well. Season to taste with salt & pepper.
6) Brush the inside of a cake tin (@callherchef used a 20 cm cake tin) with olive oil. Line with the filo sheet, one at a time, brushing with just a little bit of olive oil between each sheet.
7) Leave any excess pastry hanging over the edge. Spoon the pomegranate mixture into the tin. Fold the overhanging filo sheets up and over the top of the pie. Drizzle with a little olive oil and use your fingertips to gently spread the oil around.
8) Bake for 25-30 minutes, until the pastry is golden brown and crisp. Serve warm or cold.
Low-waste tips:
You can keep the red pomegranate peel, which contains numerous nutrients, vitamins and antioxidants. Use your peels to make tea: add them to a saucepan, cover with boiling water and let sit for 30 minutes. Strain and serve with honey or maple syrup. Compost what's left!
#zerowasterecipes #oddbox