You can find the original recipe here. It’s called ‘open ravioli’ but we think that ‘open lasagne’ might be a better idea

Ingredients

8 lasagne sheets

1 red onion, chopped

1 garlic clove, chopped

1 courgette, chopped

1 tsp chilli flakes

1 can of chopped tomatoes

100g feta cheese

Mint leaves, chopped (we left these out but used fresh thyme instead)

We also added a chicken breast, but this is optional

Method
1. Bring a pan of water to the boil and cook the lasagne sheets until soft. Meanwhile, spray a frying pan with low calorie cooking spray (or use 1tbsp olive oil if you prefer), add the onion, garlic and courgette, and cook for 5 minutes or until soft. (Cook the chicken before adding these ingredients to the pan, if you’re adding it too.)
2. Stir in the tomatoes and chili flakes and cook on a low heat for another 5 minutes. Towards the end add the diced feta and a sprinkle of mint (or the thyme), reserving a few mint leaves for garnish. 
3. On a plate add a lasagne sheet and a spoonful of vegetable filling. Repeat the process, adding 3-4 layers and garnish with the extra mint. 

Enjoy!

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Ingredients

Serves 8

900g of tomatoes, halved
3 cloves garlic, peeled and crushed
5 tbsp extra virgin olive oil
6 sprigs thyme
75g fresh breadcrumbs
75g pine nuts
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped chives
100g feta

Method

1. Preheat the oven to 120 degrees Centigrade. Lay the tomatoes cut-side up on a roasting tray. Mix the garlic with 3 tbsp of the oil, brush over the tomatoes and season. Roughly tear the thyme over the top then transfer to the oven for 2 hours until very soft and slightly wrinkled.

2. Heat the remaining 2 tbsp olive oil in a large, non-stick frying pan and add the breadcrumbs. Cook for 1-2 minutes until golden then add the pine nuts. Cook for a further 1-2 minutes then remove from the heat and stir through the herbs.

3. Spread two-thirds of the breadcrumb mixture over a serving plate and top with the tomatoes. Sprinkle over the remaining mixture then crumble over the feta.

We served this with some chicken, which was delicious! Yum

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This recipe originally comes from Delicious Magazine, and serves 4. It freezes really well too, so you could prepare it in advance, or eat half and freeze the other.

Ingredients

1 tbsp oil
1 large red onion
500g spinach
500g pack ready-made all-butter shortcrust pastry
2 large free-range eggs, beaten
300g (vegetarian) feta, crumbled
2 tbsp chopped fresh dill
Beaten egg, for brushing

Method

1. Heat the oven to 200C/400F/gas mark 6. Heat 1 tbsp oil in a large frying pan and gently fry the onion for 5 minutes until tender. Add the spinach and cook gently until wilted. Squeeze out any liquid and set aside.

2. Roll out the shortcrust pastry on a floured surface and use to line a 20cm round tin, leaving 2-3cm hanging over the edge.

3. Mix the spinach and onions with 2 beaten eggs, feta and 2 tbsp chopped fresh dill. Season well and spoon into the tart case.

4. Fold the excess pastry in towards the centre, brush with beaten egg and bake for 40-45 minutes until golden and set.

5. Serve hot or cold with some salad. Enjoy! :-)[/vc_column_text][vc_column_text]I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.[/vc_column_text][/vc_column][/vc_row]

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I substituted some of the ingredients from the original recipe (using freshly chopped basil instead of mint and parsley) and because I couldn’t find filo pastry in the supermarket this afternoon, I used a sheet of puff pastry instead. I didn’t use the sesame seeds on top either because Tom hates them! I’ll try and include the method for both types of pastry here – hopefully it won’t be too confusing!

Ingredients

5 tablespoons olive oil, plus extra for brushing
400g red onions, finely chopped (I used 2 large red onions)
500g leeks, finely chopped (I used 3 leeks)
2 garlic cloves, peeled and finely chopped
600g courgettes, finely chopped (I used 3 courgettes)
1 red chilli, deseeded and finely chopped (optional)
60g fresh mint leaves, removed from storks and roughly chopped
60g fresh flat-leaf parsley, roughly chopped
250g pack filo sheets (12 sheet pack, or 1 sheet of ready to roll puff pastry)
Finely grated zest of 1 lemon
1 tablespoon pine nuts, toasted
25 Kalamata olives (or good quality mixed olives, stoned)
1 heaped teaspoon dried mint
200g feta, crumbled
2 medium eggs, beaten
2-3 teaspoons sesame seeds

Method

1. Heat the oven to 170C or gas mark 3 (I went up to gas 4 with my puff pastry). Grease the base and sides of a 23cm x 7cm deep cake tin, or a similar sized oven proof dish.

2. Put 3 tablespoons of oil in a large pan on a medium heat. Add the onions, leeks and garlic and stir well. Turn the heat down to low and cook gently for 10 minutes until softened. Add the remaining olive oil, courgettes, chilli and herbs, and continue to cook over a low heat for a further 15 minutes, stirring occasionally. Season with black pepper (I didn’t add salt because the feta is salty, and this will be added later).

3. If using filo pastry, lay a sheet of filo over the base of the prepared tin and mould it gently into its shape, allowing the ends to fall over the edge of the tin. Brush with oil and don’t worry if it breaks up a little. Repeat this with 5 more sheets of pastry, brushing each one with oil as you go.

4. Add the lemon zest, pine nuts, olives and dried mint to the courgette mixture, stirring well to combine. Spoon the mixture into the filo lined tin (if using puff pastry, just spoon straight into the greased tin). Crumble the feta over the top and then pour in the beaten eggs (save a little if using puff pastry for brushing).

5. For the top of the pie, either layer 3 sheets of filo pastry (brushing each one with oil) and then fold the hanging edges over the top of the pie, pressing down gently. Brush the filo pastry top with oil and scatter with sesame seeds. If using puff pastry, cover the courgette mixture with the sheet, crimping the excess on the top, and brush with the remaining egg.

6. Bake in the middle of the oven for 30 minutes until golden. Serve hot or cold with some salad. Enjoy!

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