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Red Pepper Filo Pie

Red Pepper and Feta Filo Tart

A simple store-cupboard supper of Red Pepper and Feta Filo Tart takes less than 30 minutes to make from ingredients you'll already have in your larder and fridge.

Course Main Course, Supper
Cuisine Mediterranean
Keyword diet, Feta, healthy, low-calorie, Red Pepper, Store-cupboard
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 4
Calories 200 kcal
Author Fiona Maclean


  • 1 tbsp olive oil
  • 3 sheets pre-rolled filo pastry
  • 1/2 jar Ponti zero oil grilled peppers
  • 1/2 jar Ponti zero oil artichoke in lemon and pepper
  • 1 handful baby spinach or rocket
  • 1 onion finely chopped
  • 80 g feta cheese
  • 1 clove garlic


  1. Pre-heat the oven to 220C

  2. Gently soften the onion and garlic in a teaspoon of the olive oil.  If you want, add a teaspoon of dried herbs (oregano for example) at this point

  3. Line a baking tray or pie dish with silicone paper

  4. Lay the first sheet of filo on top and brush lightly with olive oil

  5. Lay the second sheet on top, brush with oil again then top with the third sheet

  6. Brush around the edges with any remaining oil.  Spread the onion mixture over the pastry

  7. Finely slice the peppers and artichokes

  8. Spread the spinach over the pastry base and top with peppers and artichokes

  9. Crumble the feta onto the tart and season with a little black pepper.  If you like, you can roll the edges of the pastry down.  Leaving them will give a crispier result.

  10. Bake in the oven for 20 minutes until the edges of the tart are golden brown.

  11. Allow to rest for 5 minutes - serve warm