Roasted aubergine and butterbean filo pie

Roasted aubergine and butterbean filo pie


  1.  Heat the oven to 220°C / 425°F / Gas Mark 7. Line a large baking sheet with greaseproof paper. Add the aubergines and onions and toss with oil. Roast for 25 minutes.
  2. Add the spices, oregano and tomatoes to the tray and toss well. Roast for a further 15 minutes, then mix with the butterbeans. Reduce the oven to 190°C / 375°F / Gas Mark 5.
  3. Spoon half of the vegetables into a 1.5 litre oven proof dish. Beat together the yoghurt and egg and season well. Pour over the vegetables and spoon over the remaining vegetable mix.
  4. Lay a sheet of filo on a work surface and lightly spray with oil, loosely lay over the vegetables, scrunching to fit the dish, repeat with the remaining sheets of pastry.
  5. Scatter with sesame seeds and bake for 15-20 minutes, until crisp and golden. Scatter with a little fresh oregano and serve.

Recipe from TOTAL Greek Yoghurt.

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Add melted cheese or a dash of soured cream for an extra tangy kick


250g Greek Yoghurt
2 large aubergines, cut into 2.5cm chunks
1 large onion, roughly chopped
1 tbsp olive oil
½ tsp ground cinnamon
Good pinch chilli flakes
2 tsp dried oregano or 2 tbsp fresh, plus extra to decorate
500g cherry tomatoes
400g can butterbeans, drained
1 medium egg, beaten
3 sheets filo pastry (half a 270g pack)
Spray olive oil (uses about 25ml)
2 tsp sesame seeds


Time: 10 minutes
Serves: 4
Nutrition: 357 Cals, 14.3g Fat, 3.1g Sat Fat