Ingredients:
Serves 4-6
1 pack filo pastry, defrosted and at room temperature
1 cup Cotswold cheese (Double Gloucester with Onion & Chives), diced
½ cup tomato, diced
½ cup cooked beetroot, diced
½ cup spring onions, finely sliced
¾ cup Feta cheese
¼ cup Greek yogurt
2 tbsp olive oil
1 tsp lemon zest
½ tsp fresh mint, finely chopped
¼ cup fresh dill, finely chopped
5 tbsp olive oil
Salt and pepper
Fresh salad leaves to serve
Equal parts lemon juice and olive oil to make a dressing.
Method:
- Remove the filo from the refrigerator.
- In a mixing bowl, combine most of the cheese, the dill, mint, feta, yoghurt, lemon zest, tomatoes, beetroot and salt and pepper.
- Preheat the oven to 375° F, 180c or gas mark 5 and line a 10” springform pan with baking paper.
- Unroll the filo pastry and place it on a clean surface. Position the long side in front of
you. The filo will measure approx. 13” x 18”. Cut through the centre of the stack of filo so you have a 13” x 9” stack. - Take two filo sheets and place the springform pan on top of them. With a sharp knife, cut the filo around the pan so you have two round pieces of filo. Brush a little olive oil on each of them and stack them at the bottom of the pan (they will form the base of the filo pie).
- Brush three sheets of filo lightly with olive oil and stack them on top of each other.
- Roughly spread about three tablespoons of the filling mix on the top layer of the filo stack.
- Gently concertina the filo lengthwise to create a pleated length with the filling in between the folds.
- Once it is all scrunched, form a small coil and place the coiled and filled filo in the centre of the pan.
Repeat this spread/scrunch/coil process with a second stack of three layers of filo and add this to the end of the first coil in the pan so that your coil is expanding from the centre of the pan outward. - Continue with the same process until you reach the edge of the tin and have filled it. Pop any remaining filling or bits that have escaped on top and push into any gaps.
- Brush the top of the pleated filo tart lightly with olive oil and sprinkle over the reserved cheese. Bake for about an hour until golden and crispy.
- Remove the pan and place the tart on a rack to cool down slightly until you can handle it and removed from the tin.
- Serve with a green salad and lemon dressing for a perfect summer lunch!
