Old Rag Pie

Old Rag Pie

Flaky, hearty pastry with feta cheese. Great for lovers of crunch.
cooking time imageCooking time - 60 mins
serves imageServes - 8
difficulty imageDifficulty - not too tricky

Ingredients 

  • 270 grams filo pastry 
  • 100 grams soft unsalted butter
  • 250 grams feta cheese
  • 2 tsps grated parmesan
  • 2 tsps leaves from fresh thyme (or 1 tsp dried)
  • 2 large eggs
  • 150 millilitres full fat milk
  • 1 tbsp sesame seeds
  • 1 tbsp runny honey (such as Greek thyme honey or orange blossom honey), plus more to serve

Method

  • Line your Whatever Pan with a layer of filo pastry, making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry.
  • Using one third of the remaining filo sheets, tear and scrunch the sheets up and drop them loosely in the Whatever Pan. 
  • Then crumble in half the feta, sprinkle with 1 teaspoon of Parmesan and just under ½ teaspoon of thyme leaves and pour a third of the remaining melted butter over the top.
  • Repeat, so that you use up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of scrunched filo pastry, filling the Whatever Pan a little more tightly.
  • Fold the edges of overhanging filo over themselves, and pour the remaining butter on top. Using a knife, make 2 cuts down and 2 cuts across into the filo-packed Whatever Pan. 
  • Beat the eggs with the milk, then pour over the contents in the Whatever Pan. Sprinkle the last bit of thyme along with the sesame seeds on top. 
  • Let it stand for at least 30 minutes in a cool place before baking.
  • Heat the oven to 200°C/180°C Fan/gas mark 6/400°F, and bake the pie for 30 minutes. When it’s ready, the pastry will be golden and puffed up, and the inside set.
  • Let it stand for 10 minutes, then spoon 1 tablespoon of runny honey over the top.
  • Cut a slice out and enjoy!


Ingredients 

  • 270 grams filo pastry 
  • 100 grams soft unsalted butter
  • 250 grams feta cheese
  • 2 tsps grated parmesan
  • 2 tsps leaves from fresh thyme (or 1 tsp dried)
  • 2 large eggs
  • 150 millilitres full fat milk
  • 1 tbsp sesame seeds
  • 1 tbsp runny honey (such as Greek thyme honey or orange blossom honey), plus more to serve

Method

  • Line your Whatever Pan with a layer of filo pastry, making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry.
  • Using one third of the remaining filo sheets, tear and scrunch the sheets up and drop them loosely in the Whatever Pan. 
  • Then crumble in half the feta, sprinkle with 1 teaspoon of Parmesan and just under ½ teaspoon of thyme leaves and pour a third of the remaining melted butter over the top.
  • Repeat, so that you use up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of scrunched filo pastry, filling the Whatever Pan a little more tightly.
  • Fold the edges of overhanging filo over themselves, and pour the remaining butter on top. Using a knife, make 2 cuts down and 2 cuts across into the filo-packed Whatever Pan. 
  • Beat the eggs with the milk, then pour over the contents in the Whatever Pan. Sprinkle the last bit of thyme along with the sesame seeds on top. 
  • Let it stand for at least 30 minutes in a cool place before baking.
  • Heat the oven to 200°C/180°C Fan/gas mark 6/400°F, and bake the pie for 30 minutes. When it’s ready, the pastry will be golden and puffed up, and the inside set.
  • Let it stand for 10 minutes, then spoon 1 tablespoon of runny honey over the top.
  • Cut a slice out and enjoy!

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