Sausage and feta filo pie

Recipe rating

(0)

Add to list

Easy to make and even tastier to eat, this sausage and feta filo pie is a great midweek meal for the whole family to enjoy.

Prep time: 20 mins

Cook time: 25 mins

Serves: 6

Cooking Skill: Not Too Tricky

Ingredients

12 pork sausages
3 tablespoons olive oil
1 small onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 teaspoon fennel seeds
250g cherry tomatoes, roughly chopped
2 tablespoons freshly chopped basil
500g tomato passata
6 sheets of filo pastry
200g Feta cheese, cubed

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Grease a roasting tin (21cm x 25cm, 4cm deep), and line with baking parchment.

Step 2

Brush a pan with a little oil, heat to a medium heat and add the sausages, turning frequently until brown all over, then remove from the heat.

Step 3

Meanwhile, heat the oil in a separate large pan and add the onion and garlic and cook for 3-4 minutes, until soft. Add the fennel seeds, cherry tomatoes, basil and passata to the cooked onion and garlic mix.

Step 4

Slice each sausage into quarters and add to the sauce. Cook for a further 5 minutes.

Step 5

Lay a sheet of filo pastry on the work surface and brush with olive oil. Repeat until you have three sheets on top of each other and transfer to the lined roasting tin. Spoon the sausage mixture into the tin, on top of the filo sheets. Sprinkle the feta over the filling.

Step 6

Fold the edges of the filo over onto the filling. Brush three further sheets of filo with oil, fold them in half (with oiled side on top) and place on top of the sausage mixture, to form a lid.

Step 7

Transfer in the preheated oven for 20-25 minutes or until golden brown on top, and the filling is bubbling. Serve the pie with a fresh green salad.

Method

Step 1

Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Grease a roasting tin (21cm x 25cm, 4cm deep), and line with baking parchment.

Step 2

Brush a pan with a little oil, heat to a medium heat and add the sausages, turning frequently until brown all over, then remove from the heat.

Step 3

Meanwhile, heat the oil in a separate large pan and add the onion and garlic and cook for 3-4 minutes, until soft. Add the fennel seeds, cherry tomatoes, basil and passata to the cooked onion and garlic mix.

Step 4

Slice each sausage into quarters and add to the sauce. Cook for a further 5 minutes.

Step 5

Lay a sheet of filo pastry on the work surface and brush with olive oil. Repeat until you have three sheets on top of each other and transfer to the lined roasting tin. Spoon the sausage mixture into the tin, on top of the filo sheets. Sprinkle the feta over the filling.

Step 6

Fold the edges of the filo over onto the filling. Brush three further sheets of filo with oil, fold them in half (with oiled side on top) and place on top of the sausage mixture, to form a lid.

Step 7

Transfer in the preheated oven for 20-25 minutes or until golden brown on top, and the filling is bubbling. Serve the pie with a fresh green salad.

Rate this recipe

Click the stars to rate this recipe to let other users know what you think

EXPLORE OUR RECIPE COLLECTIONS

Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.

Recipe collections

DISCOVER PORK

View the range of versatile cuts and cooking techniques for delicious pork.

Discover Pork

WHAT WE DO HERE AT LOVE PORK

Sharing quick & easy pork recipe inspiration & cooking advice.

What we do

You may also like...