Ingredients
For the Filling:
1 onion, finely chopped
2 x 60 g (2 tins) smoked mussels, drained
2 fresh sweetcorn, kernels cut off cob
3 eggs
250 ml milk
125 ml cream
30 ml parsley, finely chopped
30 ml chives, finely chopped
10 ml thyme, chopped
Salt and pepper to taste
100 g feta, broken into chunks
For the Base:
5 sheets phyllo pastry
60 ml butter, melted
Method
Preheat oven to 180°C and prepare a 23 cm round tin with butter.
In a large pan, sauté the onions with a dash of oil until soft.
Add the mussels and corn and cook for another 3 minutes.
Set the filling aside.
In a large bowl, whisk together the eggs, milk and cream until well combined. Add the herbs, salt and…
