Ingredients
6 sheets of Antonious Thick Fillo pastry
2 cups olive oil
4 capsicums, cut into quarters
1 large eggplant, cut into 1 cm discs
3 large zucchini cut into even strips lengthways
3 large red onions, peeled and cut into round slices
2 tomatoes, cut into round slices
3 tablespoons basil pesto
Method
Before you begin this Filo Pastry recipe, take your fresh Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius.
Drizzle a little olive oil over the capsicum pieces, place on a baking tray and cook until roasted (approx 40 minutes).
Brush the eggplant slices with oil on both sides and cook in a grill pan on a high heat. Cook on each side for 2 minutes.
Repeat this process for both the zucchini and the onions. The zucchini will need approx.
Brush a 20cm springform tin with olive oil and set aside.
Prepare the Filo Pastry by brushing each sheet with olive oil and placing one fillo sheet on top of another to form a star shape. Press the Filo into the springform tin, allowing the excess fillo to hang over the sides.
Spread one tablespoon of pesto on the base of the pie. Assemble the roasted capsicum over the pesto, followed by the eggplant. Spread a tablespoon of pesto over the eggplant. Lay the onions, then the zucchini and the tomatoes. Spread one more tablespoon of pesto. Fold in the overhanging Fillo to enclose the pie.
Brush the top with a olive oil and bake for 40 mins or until golden. Allow to cool in the tin for at least half an hour before serving.