Alive and Cooking

Filo Marinara

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6 sheets filo pastry
5 vine-ripened tomatoes, roughly chopped
250 g mushrooms, quartered
1 eggplant, roughly diced
1 zucchini, roughly diced
3 spring onions, roughly chopped
2 cloves garlic, crushed
1/3 bunch fresh oregano leaves, roughly chopped
3 tbsp shaved parmesan
1 tsp lemon zest
270 g tin crushed tomatoes
1/2 cup dry red wine
40 g unsalted butter, melted
Extra virgin olive oil
Sea salt flakes
Cracked pepper


Preheat oven to 180 degrees.
Brush each layer of pastry with melted butter and place 3 sheets together. Cut into 8 squares and mould each square into a muffin tin. Repeat the process with the remaining sheets of pastry. Pop in the oven for 12 – 15 mins.
Into a pan with a generous amount of oil, slide in the eggplant and fry until just coloured. Tumble in the mushrooms, a good sprinkle of salt and pepper and cook to brown. Add the zucchini, spring onion, oregano, garlic and stir to combine. Pour in the wine and reduce. Add the fresh tomatoes, tinned tomatoes, lemon zest, a splash of water and simmer for 15 mins.
Spoon the mixture into the filo baskets and sprinkle with parmesan.
Filo Marinara