Serves: 4 50 minutes

Mediterranean Pastry

FG 8 | CC 12

Calories: 288 kcal
Mediterranean Pastry1


  • Preheat oven to 190°C, 375°F, Gas Mark 5
  • Lightly wipe a shallow baking tin with oil.
  • Brush a sheet of filo pastry with a little beaten egg and place in the tin with the edges hanging over the sides slightly.
  • Repeat with the remaining sheets of pastry until the tin is lined and you have a filo shell.
  • Brush the pesto over the pastry base.
  • Arrange the sliced vegetables over the top, season then sprinkle with grated cheese.
  • Bake for 15-20 minutes, until the pastry is crisp and golden, the vegetables are tender and the cheese melting.
  • Sprinkle with parsley and cut into quarters to serve.
* we used Jus Rol frozen pastry