Sweet Potato and Broccoli Pie

In a recent issue of Vegetarian Living magazine, I saw a recipe for sweet potato and broccoli filo rolls. I liked the combination but didn’t want to make individual rolls, so I decided to turn it into a more filling pie by adding eggs, yogurt, and blue cheese. It was very hearty and the ingredients went well together. I served slices of the pie with dollops of thick Greek yogurt, and the creamy tartness added that little bit extra. The pie was good cold the next day for lunch, too.

Ingredients:

1 onion
2-3 sweet potatoes
olive oil
1 chilli
200 g broccoli
2 eggs
½ cup yogurt, plus more to serve with the pie
100 g blue cheese
filo dough
lemon juice

Instructions:
1. Chop the onion. Peel and dice the sweet potatoes.
2. Sauté the onion and potatoes in olive oil for a 5-10 minutes. De-seed and chop the chilli and add it to the pan.
3. Wash and chop the broccoli. Lightly beat the eggs and mix in the yogurt. Crumble the cheese into this mixture.
4. Lightly oil a casserole dish or pie tin and put 4 overlapping sheets of filo dough on the bottom and sides. Add half of the potato mixture, half the broccoli, and half the cheese mixture.
5. Place 3 more overlapping sheets of filo dough on top. Then top with the rest of the ingredients.
6. Make a cover out of 2 or 3 sheets of filo dough and sprinkle with lemon juice and a bit of olive oil.
7. Bake at 200 C for 20-25 minutes, until cooked all the way through and golden brown. Serve with yogurt.