Not quite sure what to call this delicious beast! You know when you have lots of different ingredients but not quite sure what to do with them all. Well, hey presto – grab the Italian ingredients, some filo and happy days.
I love filo – it’s so versatile and rarely do you suffer soggy bottoms! Sweet and savoury always delicious and the crunch factor is off the scale!
Top tips
- Bake for the full time even if it looks cooked.
- Make sure there are no cracks or the mixture will leak.
- Brush all areas with melted butter so it doesn’t dry out.
300g bulgar wheat – cook as instructed with a stock cube
1 bag of spinach washed
1 pack of filo pastry
2 tablespoons of capers
A couple of handfuls of olives
1 pack of mozzarella balls
1/2 Jar sundried tomatoes
1 stock cube
2 cloves of finely chopped garlic.
1 can chopped tomatoes
100g grated vintage cheddar
Large handful of finely chopped basil
50g melted butter
1 tablespoon poppy seeds
Preheat oven to 180 degrees centigrade
Fry the garlic in a frying pan then add the tomatoes and a stock cube
Add the bulgar wheat and all ingredients except the filo pastry.
I didn’t use a springform tin but suggest you do – I will next time.
Lay layers of filo pastry around the tin then brush with butter. Layer a few times until the whole tin covered – about 3 times. Spoon the mixture in then layer over the pastry on top with butter again.
Sprinkle with poppy seeds
Place in the oven for an hour.
