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Pumpkin, pancetta & feta filo frittata
Pumpkin, pancetta & feta filo frittata
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Pumpkin, broccoli, feta, and filo frittata bursting with spring flavors.
Ingredients:
  • 750g butternut pumpkin, peeled, cut into 3cm pieces
  • 150g broccoli, cut into florets
  • 8 sheets filo pastry
  • 100g pancetta, torn into large pieces
  • 100g feta, broken into large pieces
  • 8 eggs, lightly whisked
  • 9.20 gm olive oil
  • 125g haloumi, cut into 2cm pieces
  • 10.60 gm fresh lemon juice
  • 15g baby rocket leaves
  • 125.00 ml small fresh continental parsley leaves
  • 1 shallot, trimmed, thinly sliced diagonally
Instructions:
  • Preheat the oven to 180ºC. Steam the pumpkin until just tender, about 15 minutes, then transfer to a plate. Next, steam the broccoli until bright green and tender-crisp, about 5 minutes.
  • Grease a 26cm ovenproof frying pan with melted butter. Place a filo sheet on a work surface and brush it with melted butter. Fold in half and place in the pan, allowing it to overhang slightly. Repeat with the remaining filo sheets and butter, overlapping each sheet slightly to line the pan completely. Cover the filo with tea towels to prevent drying.
  • Evenly layer pumpkin, broccoli, pancetta, and feta on the filo. Pour the egg mixture over the top. Gently fold the pastry to partially cover the filling. Bake until golden and set, about 35-40 minutes.
  • In a small frying pan over medium-high heat, heat the oil until shimmering. Cook the haloumi for 2 minutes, turning occasionally, until golden. Drizzle with lemon juice and toss to coat.
  • Mix together the haloumi, rocket, parsley, and shallot in a bowl. Sprinkle a bit of the haloumi salad on top of the frittata and serve with the rest of the salad on the side.

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