Green skillet pie

Author: Tamika O'Neill

Photographer: Steve Brown

A satisfying high-fibre meal that's perfect for Meat-free Monday!

Serves: 4

Time to make: 55 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon extra virgin olive oil
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
1 small bunch of silver beet, leaves coarsely chopped
2 bunches asparagus, cut into 3cm batons, or 2 medium zucchini/ courgettezucchiniX thinly sliced
¹⁄³ cup reduced-salt chicken stock
1 cup green peas, thawed if frozen
1 egg
20g parmesan, finely grated
¹⁄³ cup reduced-fat ricotta (see HFG tip)
50g feta, crumbled
10 sheets filo pastry
spray oil
1 tablespoon sesame seeds

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Instructions

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1 Preheat oven to 180°C fan-forced. Heat oil in a 26cm oven-proof skillet pan over medium heat. Add onion and garlic and sauté, stirring, for 3 minutes. Add silver beet, asparagus or zucchini and stock and simmer for 8-10 minutes until asparagus or zucchini is tender and most of the moisture has evaporated. Stir through peas and remove from heat to cool slightly (about 10 minutes).

2 In a medium bowl whisk together egg, parmesan, ricotta and feta. Mix with vegetables until combined.

3 Roughly scrunch up the filo and put on top of the mixture. Continue with the remaining filo until the top is covered. Spray with oil and scatter with sesame seeds. Bake for 30 minutes or until golden.

HFG tip

Cottage cheese makes a great substitute if you can’t find reduced-fat ricotta in your local supermarket.

Nutrition Info (per serve)

Calories 317 cal

Kilojoules 1324 kJ

Protein 16.1 g

Total fat 14.5 g

Saturated fat 4.6 g

Carbohydrates 26.5 g

Sugar 5.6 g

Dietary fibre 6.8 g

Sodium 573 mg

Calcium 204 mg

Iron 3.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.