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Honey berry filo smash
Crispy pastry, toasted pistachios, creamy yoghurt
Crispy pastry, toasted pistachios, creamy yoghurt
Serves 4
Cooks In14 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 359 18%
Fat 18g 26%
Saturates 11.2g 56%
Sugars 18.4g 20%
Salt 0.4g 7%
Protein 6.6g 13%
Carbs 45g 17%
Fibre 2g -
Of an adult's reference intake
Ingredients
- 3 sheets of filo pastry
- 6 heaped teaspoons runny honey
- 40 g shelled pistachios
- 200 g raspberries
- 400 g Greek-style coconut yoghurt
Recipe From
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lay 1 sheet of filo on an oiled baking tray, drizzle with 1 heaped teaspoon of honey from a height, then repeat.
- Lay the final sheet of filo over the top and drizzle with a little olive oil. Scatter over the pistachios, then bake for 10 minutes, or until everything is golden.
- Meanwhile, crush half the raspberries with a fork and ripple them through the yoghurt, then divide between your plates.
- Shake the pistachios on to a board, then lightly crush.
- Snap off pieces of crispy filo and arrange nicely on top of the yoghurt.
- Scatter over the pistachios and remaining raspberries, then drizzle over the remaining honey from a height.
