Make Leftovers Even Better the Second Time Around with this Fillo & Feta Recipe
After a big meal, you’re likely to have some leftovers kicking around your fridge; by adding a few simple ingredients to those leftovers you’ll get rave reviews the even second time around.
One of our favourite ways of upcycling leftovers is to turn them into a pie. Yes, we said pie. From meat pies to turkey pies to potato pies, savoury leftover pies make great brunch options.
The formula is simple: veg + leftover meat (you use what you have) + Fillo Pastry Sheets + Feta Cheese. Use our recipe as a guide, but feel free to be creative and mix/combine/substitute for your family’s leftovers. Either way, you’ll end up with a warm, layered pie, with creamy soft feta, engulfed by crispy, flaky fillo.
Pre-heat the oven to 400°F (200°C). Line two large baking sheets with parchment paper and drizzle 2 tbsp of evoo. Once you’ve selected your root veggies of choice, peel and slice and arrange them onto the baking sheets. On one tray, layer potatoes and top with sliced onion, and season with black pepper. Drizzle 2 more tbsp of olive oil. On the second baking sheet, combine diced carrots, parsnips, garlic, oregano and 2 tbsp of olive oil. Mix well.
Bake vegetables for 20-25 minutes or until tender. Remove from oven and cool slightly. Ensure this step is done completely before continuing.
TIP: All the veggie chopping and slicing can be done well in advance, so you can simply bake and assemble.
Next — it’s time for the fillo. You’ll need to work quickly here. Brush a 9-inch spring-form pan with melted butter. Then, brush one sheet of fillo with butter and lay it into the centre of the pan. (Watch our video to get a better idea). Repeat with remaining sheets so the entire bottom of the pan is covered and the fillo is laying open, almost like a flower.
Now it’s time to layer: first, a layer of root veg (potato), followed by half of the leftover meat, then a layer of Roma tomatoes and half of the feta cheese. Repeat the pattern and top with the diced veggies. Gently press filling down to pack. Like a present, fold the fillo sheets over the filling in order, brushing each with butter on top. Carefully cover with foil and bake for 70 minutes. Remove foil and bake for 15 minutes or until fillo is crispy golden brown.
After cooling slightly, slice and serve with a generous dollop of tzatziki (our preference!), or perhaps leftover gravy or cranberry sauce, sour cream, whatever you have!
Some people groan at the thought of too many leftovers, but after you try this recipe, we have no doubt you’ll be leaving extra room for leftovers.
Get the full recipe here: https://krinos.ca/recipes/fillo-chicken-crisp-pie/