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Smoked Cheese & Organic Squash Filo Pie with Wilted Chard

A comforting Autumnal dish packed with organic fresh produce...

1 hour to prepare
Serves 4-6
Print Recipe

Ingredients

To celebrate the arrival of beautiful autumnal vegetables and the fact that it is Organic September, we’ve created a rich, colourful dish that also makes the most of a smoked Greek metsovone cheese that we have on our deli counter. The results are comforting, flavourful and more-ish (which is why we’ve suggested that it only serves 4 because you’re likely to want a large slice, although it will feed 6). Somewhere between a quiche and a pie, it makes an excellent early season supper, especially when served with dark greens. Enjoy!

  • 6 sheets filo pastry
  • 7 tbsp extra virgin olive oil
  • 2-3 small organic squash
  • 1 stick celery, finely chopped
  • 1 shallot, finely sliced
  • 125g grated metsovone cheese
  • 120ml cream
  • 60ml greek yoghurt
  • 3 large egg yolks
  • Good pinch of salt
  • Chopped rosemary
  • Black pepper to season
  • 200g organic chard (or other leafy dark greens)
  • 1 clove garlic, crushed
  • 1 tbsp sesame oil

Instructions

  1. Pre-heat oven to 190 degrees
  2. Slowly cook shallots and celery until golden and sticky, set aside
  3. Slice squash into 0.5cm thick pieces and roast in oven with a little oil for 20 minutes to soften
  4. Brush a 10 or 12 inch pie dish with oil before layering and fanning the filo sheets and brushing oil on each layer as you go - the pastry should hang over the edges
  5. When they’re ready, fan the squash slices around the dish to create a pattern if you wish, or just pop them in evenly
  6. Sprinkle the dish with the grated cheese
  7. In a separate bowl, blend the shallots, celery, cream and yoghurt until incorporated, and then whisk in the eggs yolks, rosemary and salt & pepper
  8. Pour over the pie evenly and roll in / scrunch the overhanging filo to form a rim around the tart
  9. Brush rim with oil and bake in the oven for 25 - 35 minutes
  10. Serve warm with steamed or wilted chard, tossed in sesame oil and crushed garlic
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