Carrot filo pie
This savoury pie is so easy and delicious.
4 large eggs
½ cup milk
½ cup flour
1 tsp fennel seeds
1 tsp cumin seeds
3 carrots, peeled, grated
1 onion, peeled, very finely chopped
2 Tbsp chopped coriander
10 sheets filo pastry
canola oil spray
lettuce leaves, sliced for serving
Preheat oven to 180°C.
Beat eggs and milk together. Stir in flour, fennel and cumin seeds, carrot, onion and coriander.
Line a 20 cm square tin with two sheets of filo pastry. Spray with a little oil. Repeat until 2 sheets of filo remain.
Pile the carrot mixture into the filo pastry shell and smooth with the back of a spoon. Crunch remaining 2 sheets of filo pastry over the top of the filling. Spray with oil.
Bake in preheated oven for 20-30 minutes, or until filo is golden and mixture is set.
Serve in slices with a green salad.
Nutrition Information Panel
|Per Serving [8 Serves]|
|- saturated fat||0.8g|