Corn and feta picnic pie

Serves 6 Prep time: 50 minutes Cook time: 5-6 hours

INGREDIENTS

2 eggs

200g feta, crumbled

2 cups cooked or defrosted corn kernels 3⁄4 cup chopped soft herbs, such as dill, parsley, basil or mint leaves, or 2 tbsp pesto

1⁄2 tsp salt

Ground black pepper, to taste

4 Tbsp butter, melted

7 sheets filo pastry

METHOD

To make the filling, combine eggs, feta, corn, herbs or pesto, salt and pepper in a mixing bowl. Preheat oven to 180C fanbake. Brush some of the melted butter over the base and sides of a 23cm-diameter shallow quiche or pie dish or heavy-based frying pan with an ovenproof handle. Lay a sheet of filo on a clean work surface and brush with butter. Place another sheet on top at right angles with an even overhang at each end. Repeat to use 6 of the 7 sheets of pastry, alternating a horizontal layer with a vertical layer to produce a cross-shaped stack. Carefully lift into the pie dish and gently press into the base and sides, leaving the edges overhanging. Spread the filling evenly in the pastry shell. Brush the last sheet of filo with butter, fold in half and place on top of the filling (it won’t cover it completely). Fold in the overhanging pastry towards the centre of the pie and brush with melted butter. Bake until golden and crispy (25-30 minutes). Serve in wedges, hot or at room temperature. Leftovers can be reheated in a 160C fanbake oven for 8-10 minutes.