Publications
- 1 - tin artichoke hearts, drained and quartered
- 100g - Kalamata olives, drained and pitted
- 1 - red chilli, chopped
- 4 - sprigs thyme, leaves stripped
- 4 - medium-sized baby marrows, thinly sliced
- 15ml - olive oil
- 5ml - red wine vinegar
- 8 - sheets phyllo pastry
- 80ml - melted butter
- 400g - feta, roughly crumbled
- 2 - eggs, whisked
1 Mix the artichokes, olives, chilli, thyme and baby marrows with the olive oil and vinegar, and season with salt and pepper to taste. Set aside to marinate while you prepare the rest.
2 Preheat the oven to 180°C. Brush the phyllo sheets with butter, one by one, and stack on top of each other. Grease a rectangular pie dish with the last bit of butter. Trim off a 1.5cm strip around the edge of the pastry stack so that it fits into the dish; keep the trimmed-off pastry to one side.
3 Combine the feta and eggs, and spoon into the phyllo case. Arrange the marinated filling ingredients on top and use the extra pastry strips to decorate. We made rosettes with the trimmed-off strips of pastry and sliced baby marrow. Bake for about 30 minutes or until cooked and lightly browned on top.
