Sweetcorn Slab Pie

Hosting guests last minute? This sweetcorn slab pie is sure to impress!
Sweetcorn Slab Pie
ITP Images
Sweetcorn Slab Pie
April 04, 2019
Preparation Time 20 minutes
Cooking Time 30 minutes
Serves 4

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


15-20 sheets phyllo pastry
8 tbsp extra virgin olive oil
100g cream cheese
5g spinneysFOOD Fresh Parsley, chopped
5g spinneysFOOD Fresh Basil, plus extra for garnishing
Pinch of dried chilli flakes
spinneysFOOD Salt, to taste
spinneysFOOD Black Pepper, to taste
2 large courgettes, thinly sliced
2 ears sweetcorn, kernels removed
6 baby corn, halved
100g fresh mozzarella


  • 1

    Preheat the oven to 180°C, gas mark 4

  • 2

    Place a large baking sheet in the middle of the oven to preheat while you prepare the pie

  • 3

    Brush the phyllo pastry sheets with olive oil and begin to layer them on top of each other, brushing well between each

  • 4

    Once you have 20 layers, roll the sides up to form a rectangular border around the edges

  • 5

    Transfer to a lined baking sheet

  • 6

    In a separate bowl, combine the cream cheese, parsley, basil, chilli and seasoning and spread over the base of the pie

  • 7

    Arrange the courgette, sweetcorn and baby corn on top of the pie

  • 8

    Slide the pie on the baking paper onto the preheated baking sheet (this will make sure the bottom of the pie is crisp) and bake in the preheated oven for 20-30 minutes or until golden

  • 9

    Remove the pie from the oven, tear the mozzarella over it, sprinkle with basil and olive oil and serve immediately


Look out for fresh sweetcorn from Western Australia and local organic varieties in store!


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