A combination of spring vegetables, lively herbs and zesty lemon makes a refreshing filling for a crisp filo crust. This pie is easy to make and so delicious, it is destined to become a firm family favourite. For a hearty meal, serve it with baby carrots and new potatoes boiled in their skins.
*Replace the spring greens and petit pois with mushrooms and spinach. Slice 125 g (4½ oz) button mushrooms and cook with the leeks and herbs, adding 2 garlic cloves, crushed, and 1 bunch of spring onions, sliced. Place in the bottom of the pie dish. Wash 225 g (8 oz) spinach and place in a saucepan, then cover and cook for about 2 minutes or until the leaves are wilted and tender (the water remaining on the leaves will provide sufficient moisture). Drain well, pressing out excess liquid, then coarsely chop the spinach and place on top of the mushrooms. Sprinkle evenly with 100 g (3½ oz) crumbled feta cheese and pour over the egg and yogurt mixture (omit the Gruyèe). Top with the filo and bake. *Curly kale and chickpeas are another good combination. Use 115 g (4 oz) kale, shredded, and 1 can chickpeas, about 400 g, drained, instead of the spring greens and petit pois.
*Filo pastry can be cooked with just a little fat to give light and crisp results. It is an ideal alternative to rich pastries. *Like other dark green, leafy vegetables, spring greens are an excellent source of antioxidant carotenoids which help to prevent degenerative diseases.
B12, C, folate, calcium, A, B1, B2, B6, E, niacin, iron, zinc