Filo Tart in a Skillet

• olive oil↗2 tbsp tbsp
• green onion↗4

  chopped

• courgette↗1

  cut lengthwise in half and sliced

• frozen peas↗100g g
• sugar peas↗100g g

  or mangetout, trimmed

• butter beans↗400g can g

  drained

• crème fraîche (low fat)↗150ml ml
• mint↗½ small bunch of

  leaves gathered and chopped

• lemon↗½

  zest

• filo sheets↗3 sheets
• egg↗1

  beaten

• feta↗25g g

  crumbles

• lettuce leaves↗

  for serving (optional)

Step-by-step instructions

1. 1

   Heat ½ tbsp oil in a 20 cm skillet or a heat‑proof pan, and sauté the green onion and courgette for 5 min until lightly golden. Add the frozen peas and sugar peas, and cook a few minutes until the peas thaw. Add the beans, crème fraîche and 50 ml water. Stir, then bring to a boil for 2‑3 min until the sauce coats the vegetables. Transfer to a bowl, then add the mint and lemon zest. Season.

2. 2

   Clean the skillet and preheat the oven to 200 °C/180 °C with convection/gas 6. Use 1 tbsp oil to brush the filo sheets on all sides, then stack them. Place the stack of filo in the skillet, pressing it to the bottom and leaving a large overhang. If needed, cut the filo sheets in half to line the skillet.

3. 3

   Mix the egg with the vegetable mixture and crème fraîche, then spread it onto the stack of filo. Sprinkle with feta, then fold the overhanging filo around the sides, forming a crust. Brush the exposed filo areas with the remaining oil.

4. 4

   Return the skillet to the heat and cook for 5 min to dry the filo base. Transfer to the oven and bake for 20‑25 min until the filo is completely crisp and golden and the filling sets. Cut into portions and serve with lettuce leaves if desired.