COOKS 40mins


  • 2 medium eggs
  • 300g creme legere
  • 150g broad beans, frozen
  • small broccoli (approx. 150g) cut into small florets
  • 75g sun-blushed tomatoes, sliced
  • 100g feta, crumbled
  • small handful of fresh mint, chopped
  • 6 sheets of filo pastry
  • sunflower oil to brush
  • salt and pepper to season


  1. Pre-heat the oven to 180˚C. In a large bowl, beat together the eggs and creme fraiche. Season with salt and pepper. 
  2. In a separate bowl, lightly mix the broad beans, broccoli, tomatoes, feta and mint. Add 3/4 of this to the creme fraiche mixture.
  3. Brush the top of one filo sheet with oil, then lay into a 20cm round loose-bottomed cake tin, letting the excess hang over the sides. Repeat with the remaining sheets, overlapping the sheets slightly each time (there should be no gaps). Pour in the creme fraiche mixture, then scatter over the remaining vegetable mix.
  4. Crumple the overhanging pastry down the inside of the tin (above the level of the filling) and brush with a little more oil.
  5. Put tin on a baking tray and cook in the pre-heated oven for 35-40 minutes or until the filling is set and the pastry is golden.
  6. Serve warm or at room temperature with a green salad.