Vegetable And Feta Filo Pies - cooking recipe

Ingredients

2 small zucchini, diced
11 oz potatoes, boiled and diced
1/4 cup chopped parsley
1 cup crumbled feta cheese
1 None red pepper, seeded and diced
8 sheets phyllo dough
3 tbsp butter, melted
None None Arugula leaves, to serve
None None Balsamic dressing, to serve

Preparation

Preheat the oven to 425\u00b0F. Lightly grease four 4-inch round pie dishes.
Cook zucchini in a small saucepan of boiling, salted water for 4 mins until soft. Drain well. Combine zucchini with potato, parsley, feta and pepper. Season to taste.
Stack 4 phyllo sheets, brushing each with melted butter. Halve sheets widthwise. Repeat with remaining phyllo and butter. Place a stack in each dish, with phyllo hanging over. Using scissors, trim to 1 inch wider than dish. Spoon vegetable mixture into pie dishes. Cover with overhanging phyllo to create a top with a hole in its center. Brush tops with butter.
Bake for 15-20 mins, until golden brown. Serve with arugula drizzled with balsamic dressing.