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Filo-crunch pepper pie recipe

Filo-crunch pepper pie recipe

6 ratings

Cheat your way to the perfect pie, with a pastry top that gives you a satisfying golden crunch before you hit a tasty medley of Mediterranean vegetables and prawns. See method

  • Serves 2
  • 15 mins to prepare and 20 mins to cook
  • 273 calories / serving


  • 3 red peppers, deseeded and diced
  • 1 red onion, diced
  • 1 courgette, diced
  • 3 tomatoes, deseeded and diced
  • 1 clove garlic, finely chopped
  • olive oil
  • 1 tbsp capers
  • handful frozen prawns
  • 4 sheets filo pastry
  • knob of butter, melted
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    3g 14%
  • Sugars

    13g 14%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 41.9g Protein 8.1g Fibre 5.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a pan and add the peppers, onion, courgette and tomatoes. Cook until they start to soften, then stir in the garlic and capers. Fry for a few minutes more, then stir in the prawns.
  2. Place the cooked vegetable mixture into a colander briefly to get rid of excess liquid, then transfer straight into an ovenproof dish and season.
  3. Cut the pastry sheets into 4 even squares, then scrunch each one into a very loose ball. Scatter the scrunched up balls over the top of the vegetable mixture.
  4. Brush lightly with the melted butter and place in the oven for 10-12 minutes, until the prawns are cooked through and the pastry is golden and crisp. You could serve it with freshly steamed vegetables.

See more Red pepper recipes

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