There are few things as satisfying as hearing the crunch of crispy shards of phyllo pastry. Goodness, I’m starting to sound a little like Nigella, aren’t I? Well if I am turning into Nigella in my old age (foodie joke), then the one thing we have in common must be that we are both rather lazy cooks. I shouldn’t use the word lazy, it sounds rather sloth-like, what I mean to say is, sometimes (a lot of the time in the kitchen) I leave things up to the experts. Like when it comes to phyllo pastry. I will never (ever) make my own. Ever. And why should I have to when you have Mediterranean Delicacies -experts in the art of phyllo making who can do it for me? I always have a packet or two stashed away in the freezer – it’s one of the few ingredients that freezes really well.
The Med Deli team asked me to come up with a recipe using their phyllo pastry. That wasn’t very hard because quite honestly, I turned to my trusty open phyllo pie recipe. A crisp, golden phyllo base, topped with humus (I used the Mediterranean Delicacies variety because – well, think back to that opening paragraph), roasted vine tomatoes (easy), Feta cheese (salty goodness), falafel (also store bought from my local deli because, well, first paragraph) and wild rocket (for that peppery bite).
I mean, can I even claim this as a recipe? It’s far too easy but everything it lacks in the effort department is made up for in taste satisfaction. I dedicate this pie to all of the “lazy cooks” – may cooking be forever simple. And delicious.
What you will need:
- 6 sheets of Mediterranean Delicacies phyllo pastry
- 3 tbsp of butter, melted
- 1 tub of Mediterranean Delicacies humus
- 1 punnet of vine tomatoes (about 150g), roasted with olive oil, salt and pepper
- 2 blocks or slabs of feta, sliced
- 8-10 falafel balls
- Plenty of fresh rocket
How to do it:
- Preheat the oven to 220C and grease a baking tray.
- Place a layer of phyllo onto the baking tray (2 sheets at a time) and brush with melted butter. Repeat with another two layers, more butter and finish with a final layer of pastry and melted butter.
- Fold the edges of the phyllo pastry neatly onto the baking tray to create a border, brush with butter and bake until golden and crisp (careful not to burn).
- Remove from the oven, carefully transfer to a serving platter and spread with humus.
- Top with roasted tomatoes, feta, falafel and rocket just before serving.
- Add a grinding of pepper and tuck in!
See, I told you, ridiculously easy, ridiculously delicious.
Happy Phyllo Pie Eating! x
*Post sponsored by Mediterranean Delicacies #PhabPhyllo*