This filo pie is filled with colourful vegetables – yellow and red peppers, red onion, courgette – and feta cheese, and is an ideal summer dish, served with salads
Notes Great with a green salad or a red onionand tomato salad. Traditionally made withfilopastry, but it also works well as a quiche using the shortcrust pastry
Maybe too much cheese to spinach. Oven on, sweat onionsand spinach while making pastry thin. Olive oil andonions into a pan on a low-medium heat to turn translucent and brown ever so slightly
On a Slimming World note- I have counted the cheese towards Healthy Extra A. Out of one packet of filo sheets I made a chicken pie (for the kids- but will definitely do a healthy version soon- I use butter to fry the onions in theirs, but then soy milk to make the sauce creamy and it worked beautifully
Caramelised Red Onion, Pepper and Goat's Cheese Crustless Quiche. So, pictured above are (from left to right, in traditional fashion) smoked salmon and cucumber cups, crab and tarragon stuffed baby tomatoes, celery and blue cheese barquettes with walnuts and red pepper canapés with a Greek salad topping - recipes below, and more
With food sensitivities in mind, these quiches are cheese free, but they do contain calcium and the beauty is you can add any other veg you like – or even seeds and pulses – they’re just so easy to customise
) and served with some good bread, cheese, pickled shallots and a few chutneys. This is a recipe I have used for decades, tweaking it now and then, but is makes a terrific accompaniment to cheeses, hams and sausage rolls
Cheeseandonion lentil rolls (pictured above). Cheeseand pear ploughman’s from The Veg Space. If you’re sending your kids back to school this year and you need some new vegetarian lunchbox ideas, or you’re stuck in a rut with your own packed lunches, hopefully you’ll find some inspiration here
Oh and don't forget to pick up jars of cranberry sauce, pickles and a variety of cheeseand biscuits as well as a decent selection of chocolate for your guests to nibble on
It’s layers of yufka or filopastry filled most commonly withcheese, meat or spinach. Börek, usually baked in the oven on an oven tray or tepsi, is perfect for a hungry crowd andAyşe B's börekmuch easier and quicker than making a quiche
