5 Ingredients – Quick & Easy Food
By Jamie Oliver
14 mins
Not Too Tricky
serves 4
Recipe From
Ingredients
3 sheets of filo pastry
6 heaped teaspoons runny honey
40g shelled pistachios
200g raspberries
400g Greek-style coconut yoghurt
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.
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