Buffet Olives - Veggie Phyllo Bake - The largest Table Olive producer in South Africa

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Veggie Phyllo Bake

Aspiring Chef: Celeste Brown

INGREDIENTS

- 6 Buffet black olives (pitted) - 6 Buffet lemon stuffed olives - 6 Buffet anchovy stuffed olives (omit for Meatless Mondays and add 6 more of the other flavours ;-)) - 6 Buffet green olives (pitted) - 8 Phyllo pastry sheets - Melted butter for brushing - 1 x 220g bottle grilled artichokes, drained - 4 large courgettes, thinly sliced - 1 x tablespoon fresh thyme leaves - 1 x teaspoon each chilli flakes, salt, pepper and sumac - 15ml olive oil - 5ml red wine vinegar - 4 disks feta, crumbled - 125ml buttermilk - 4 eggs

METHOD

Preheat Oven to 180’C. Prepare a rectangular oven dish, butter the individual pastry sheets and line the dish. Cut off most of the overhanging pastry and roll it to make decorative pastry roses for the veggie bake. Scrunch the remaining overhanging pastry and brush with extra butter Whisk the olive oil, vinegar, thyme, chilli flakes, salt & pepper and sumac together. Add the artichokes (if small keep it whole otherwise cut each in half), the slices of courgettes and all the olives and marinade in the olive oil mixture for at least 15 minutes. Blitz the feta, buttermilk and 4 eggs and pour the mixture on to the phyllo pastry. Add the marinated veggies and push slightly down into the whipped feta mixture. Add the extra pastry off-cuts. Bake for +- 35 to 45 minutes until golden brown and mixture set. Enjoy with a glass of chilled white wine!

4

INGREDIENTS

- 6 Buffet black olives (pitted) - 6 Buffet lemon stuffed olives - 6 Buffet anchovy stuffed olives (omit for Meatless Mondays and add 6 more of the other flavours ;-)) - 6 Buffet green olives (pitted) - 8 Phyllo pastry sheets - Melted butter for brushing - 1 x 220g bottle grilled artichokes, drained - 4 large courgettes, thinly sliced - 1 x tablespoon fresh thyme leaves - 1 x teaspoon each chilli flakes, salt, pepper and sumac - 15ml olive oil - 5ml red wine vinegar - 4 disks feta, crumbled - 125ml buttermilk - 4 eggs

METHOD

Preheat Oven to 180’C. Prepare a rectangular oven dish, butter the individual pastry sheets and line the dish. Cut off most of the overhanging pastry and roll it to make decorative pastry roses for the veggie bake. Scrunch the remaining overhanging pastry and brush with extra butter Whisk the olive oil, vinegar, thyme, chilli flakes, salt & pepper and sumac together. Add the artichokes (if small keep it whole otherwise cut each in half), the slices of courgettes and all the olives and marinade in the olive oil mixture for at least 15 minutes. Blitz the feta, buttermilk and 4 eggs and pour the mixture on to the phyllo pastry. Add the marinated veggies and push slightly down into the whipped feta mixture. Add the extra pastry off-cuts. Bake for +- 35 to 45 minutes until golden brown and mixture set. Enjoy with a glass of chilled white wine!