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Vegetable and Fetta Filo Pies
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2 Small | zucchini, diced |
300g | potatoes, boiled, diced |
1/2 cup | parsley |
100g, fetta crumbled | |
1 | red capsicum, diced |
8 sheets | filo pastry |
50g | butter melted |
Rocket to serve
Preheat oven to 220. Cook zucchini for 4 min in small saucepan of boiling salted water,until softened. Drain well on paper towel. Combine zucchini with potato,parsley, fetter and capsicum in a medium sized bowl. Season to taste.
Lightly oil four 11cm round pie dishes. Stack four filo sheets, brushing each with melted butter. Have sheets widthways. Repeat with four remaining sheets and butter. Place each stack in prepared dish, leaving excess pastry to hang over sides. Using scissors trim pastry so it is 2 cm wider than dish.
Spoon vegetable filling into pie dishes and cover with overhanging filo to create a top with a hole in it centre. Bake for 15-20 min, until golden brown. Serve hot or at room temperature.
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