The savory filo pastry pie with vegetables and beans is a tasty recipe to serve at the table as an appetizer or a main course. I prepared this pie using phyllo pastry, which bakes light and crispy. I filled the pie with mixed vegetables and beans, then enriched it with mozzarella and grated pecorino. With this dish you’ll win everyone over at the table with simplicity and genuine flavors!
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Savory pies
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 3Servings
- Cooking methods: Oven, Stovetop
Ingredients
- 8 sheets phyllo pastry
- 3 1/3 cups mixed vegetables (cooked)
- 3/4 cup canned cannellini beans (drained)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- 3.5 oz mozzarella (diced (about 1/2 cup))
- 2 tbsp grated pecorino
Preparation
To make the filo pastry pie, wash and trim the vegetables, then cook them in plenty of boiling salted water. Once done, drain them.
In a skillet lightly brown the garlic with a drizzle of extra virgin olive oil. Add the vegetables and sauté them in the pan for a few minutes.
Then add the beans and cook in the pan for a few more minutes.
Remove the garlic, place the vegetables in a bowl and let them cool slightly. Then add the mozzarella cut into cubes and the grated pecorino, mixing with a fork.
Grease the bottom of a rectangular baking dish and line it with four phyllo sheets. Overlap the four sheets, brushing each one with oil.
Pour in the filling and cover with the remaining four phyllo sheets. Again, overlap the sheets, brushing them with oil.
Fold all the edges of the phyllo sheets inward and brush with oil.
Bake in a preheated oven at 356°F for about 20 minutes, or until golden brown.
Serve warm and enjoy!
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