Frozen filo pastry is available in most Greek shops.
Filo Pea Pies
Ingredients: 2 sheets of filo pastry for each 8oz/225g very fresh young peas
2 heaped tsp creme frache
finely chopped mint to taste
salt and freshly ground black pepper
Preparation: Using two small buttered flan dishes, butter a sheet of filo pastry, fold in half and press into each dish. Repeat with the second sheet of filo but place it crossways. Use tiny scraps of pastry to reinforce the base. Add raw peas, finely chopped mint, salt and pepper to taste, just a pinch of sugar and a heaped teaspoon of creme frache in each dish. Fold over one piece of filo pastry neatly to seal in the peas. Fold the second piece in a more crumpled fashion, to give a decorative effect while baking. Brush the top with melted butter, grind on a little pepper and cook at 375F/190C/ gas 5, for about 10 minutes or until the top is golden. Cool for 5 minutes, serve warm.Reuse content