Ingredients

1 package frozen filo pastry (500 grams)

1 egg yolk

100 g onions

250 g filet of white fish

100 g Swiss chard

100 g tomatoes

100 g sweet red pepper

2 cloves garlic

1 tbsp parsley, chopped

30 g raisins

4 tbsp olive oil

1 tbsp Vegeta

We used

Vegeta universal

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons50 min

• 1 Roll out the filo pastry. With a pastry cutter, cut 8 rounded shapes of pastry (9 cm in diameter). Cut a hole in the centre of 4 pastry shapes with a smaller-sized cutter.
• 2 Place 4 full pastry shapes in a baking tray. Brush with beaten egg yolk and place the other shapes with holes on top. Bake blind in the hot oven at 220 °C/gas mark 7 for about 15 minutes.
• 3 Cut and dice the sweet pepper and onion. Fry with 2 tablespoons of olive oil in a skillet or saucepan; add the minced garlic, diced tomatoes, raisins and one spoonof Vegeta.
• 4 Adding a little water as necessary, sauté for 10-15 minutes or until done. Add chopped Swiss chard and parsley leaves and stir to incorporate.
• 5 Cut the fish filet into strips and fry with the remaining olive oil in a skillet. Add the sautéed vegetables and stir to combine.