• 2 tbsp sunflower oil
  • 280 g jar of Italian chargrilled peppers antipasto, drained, patted dry and sliced
  • 560 g tin of peeled new potatoes in water, drained and sliced
  • 3 cloves of garlic, crushed
  • 1 tsp dried oregano
  • 200 g Greek feta, crumbled
  • 400 g tin of artichoke hearts in water, drained and halved
  • 80 g lighter green pesto
  • 30 g toasted pine nuts
  • 110 g pkt ready rolled filo pastry
  • 168 g cherry tomatoes, halved
  • 30 g lighter mature British cheese, grated


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. In an ovenproof frying pan, heat 1 tbsp of the oil and cook the peppers and potatoes with the garlic and oregano for 2-3 minutes.

  2. 2

    Tip the mixture into a large bowl, add the feta, artichokes, pesto and half the pine nuts.

  3. 3

    Wipe the frying pan with kitchen paper, thenline with the 6 filo pastry sheets, overlapping and brushing each layer with the remaining oil.

  4. 4

    Pour in the vegetable mix, followed by the remaining pine nuts, the tomatoes and cheese. Cook on the hob over a medium heat for 3-4 minutes, then transfer to the oven and bake for 10-15 minutes, until golden.

Nutritional Details

Each serving provides
  • Energy 2211kj 528kcal 26%
  • Fat 35.2g 50%
  • Saturates 10.7g 54%
  • Sugars 5.7g 6%
  • Salt 4.8g 80%

% of the Reference Intakes

Typical values per 100g: Energy 624kj/149kcal

Each serving provides

32.2g carbohydrate 6.4g fibre 17.4g protein

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