filo pie

The perfect showpiece to your Christmas Day meal - and it's suitable for veggies

Moroccan spiced pie

cumin seeds

tsp paprika,plus extra for dusting

cinnamon

olive oil

squash,peeled and cut into small chunks (about 2cm)

shallots,quartered

4cm/1½ in piece root ginger,finely chopped

whole blanched almonds

pistachios

cranberries

tbsp clear honey

pack fresh spinach

garlic

tsp cumin

lemon juice

coriander

butter

filo pastry

carton Greek yogurt

tbsp milk

mint,leaves

harissa paste

Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.

Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)

Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

There's no need to make pastry for this tart, just buy a packet of filo. The leftovers are great for packed lunches too

Ham & blue cheese tart

onions

eggs

tub soft cheese

rocket leaves

blue cheese

pine nuts

Heat oven to 180C/fan 160C/gas 4. Brush each filo sheet with a little oil and layer into a 20cm springform or loose-bottomed tin, overlapping each sheet at a different angle.

Mix together the ham, spring onions, eggs, soft cheese and rocket, then pour into the filo case. Sprinkle with blue cheese and pine nuts, then bake for 30 mins until just set. Cool slightly, slice and serve with a salad.

Ever tried Greek &#039;spanakopita&#039;? This super easy (but impressive!) version, AKA feta and spinach filo pie, is incredibly delicious, and equally as perfect for a simple lunch for guests as it is for a midweek meal for the family. It also makes great party or picnic food! Made with just a few ingredients and a very simple but show stopping filo crust.

Greek Spinach And Feta Filo Pie

spinach

sundried tomatoes (chopped (optional),

feta cheese (crumbled)

parsley (fresh, chopped)

dill (fresh & chopped (optional))

eggs (lightly whisked)

filo pastry (large)

olive oil (for brushing over the pastry)

pepper

Preheat oven.

Wilt spinach with boiling water, then squeeze out the water.

Pour boiling water over the spinach in a colander to wilt it, then squeeze out as much of the water as you can with the back of a spoon (and your hands!). Chop the spinach and put into a large bowl.

Add the rest of the filling ingredients.

Add the sundried tomatoes, salad onions, feta (crumbled), parsley, dill, eggs and pepper to the spinach and combine well. Set the filling aside.

Line springform pan with filo pastry, brushing each layer with olive oil.

Now prepare the pastry. Lightly brush or spray an 8 to 9&quot; loose-bottomed baking pan with olive oil. Then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.

Empty filling into the pan, then gather the pastry over the top, scrunching.

Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.

Bake for 30 minutes and serve.

Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately with a simple salad, and tzatziki if you like.

Layers of crisp filo pastry sandwiching together a delicious mixture of caramelised onion, spinach and goat’s cheese; all ready in 40 minutes⁣. For something a little different, try our spanakopita recipe made with fresh herbs, spinach and ricotta.

Caramelised onion, spinach and goat’s cheese filo pie

bag baby leaf spinach

pack Jus-Rol filo pastry (7 sheets)

Olive oil

dill,

hard goat’s cheese, grated

You’ll also need…

20cm x 30cm deep roasting tin, oiled

Heat the oven to 200°C/180°C fan/gas 6. Slit the top of the bag of spinach and microwave for 1-2 minutes until wilted. Empty the spinach into a colander and, using a wooden spoon, squeeze out the excess water, then roughly chop.

Cut all the filo sheets in half widthways, then layer 5 pieces, overlapping, to cover the bottom of the roasting tin, brushing each sheet lightly with oil.

Spoon half the chopped spinach into the tin, scatter over half each of the dill, pine nuts and goat’s cheese, then dot with half the onion marmalade. Layer another 4 sheets of filo on top, brushing each with oil, then repeat with the remaining filling, finishing with the final 5 sheets of filo, also brushing them with oil. Bake for 40 minutes until golden and crisp.

This Brussels Sprout Filo Pie has a creamy filling of shredded sprouts with a crown of scrunched phyllo pastry. It’s bursting with wintery flavor and makes a show stopping vegetarian or vegan main dish. A great recipe for Christmas or using up leftovers.

Creamy Brussels Sprout Filo Pie

brussels sprouts ((250 grams))

butter butter

carrot (diced)

celery (diced)

garlic (minced)

sage

(50 grams) plain all-purpose flour

(500 milliliters) vegetable stock

(150 milliliters) milk milk

⅛ teaspoon each salt and pepper

nutmeg

parmesan cheese (vegetarian

Oil oil

Preheat the oven to 400F/200C.

Carefully shred the Brussels sprouts on a mandoline (or with a knife or food processor).NOTE: I do it with a cut resistant glove which takes out the mandoline fear-factor! Make sure that the sprout is stable on the slicer under the guard before slicing. Set aside.

Melt 1 tablespoon of the butter in a large pan, then add the carrots and celery and cook, stirring, for 7 minutes or until soft, then add the shredded sprouts and cook for a further 5 minutes. Remove from the pan and set aside.

Melt another 2 tablespoons of butter to the pan, then add the garlic and sage and cook for 1 minute. Stir in the flour and cook for 2 minutes.

Whisk in the vegetable stock, a little at a time, then add the milk a little at a time, whisking well. Reduce the heat and simmer for 5 minutes or until the mixture is thick and creamy. Stir in all the cooked vegetables, salt and pepper and nutmeg. Heat for 2 minutes.

Pour the creamy sprout mixture into a heat proof baking dish and sprinkle with the parmesan.

Spray a sheet of filo pastry with spray oil or brush with oil. Loosely scrunch the sheet and place on top of the creamy sprout mixture. Repeat until the whole pie is covered.

Place in the oven and bake for 25 minutes or until the filo is lightly browned.

This is so good!! I love how easily you can turn it into a gluten free and vegan recipe! Thank you so much!

Scrumptiously savory and the perfect way to make Brussels sprouts! The filo is interest grabber too! So fun...thanks!

This is just what we needed to get us out of our normal dinner routine. Love that you added the filo pastry on top. Adds a nice texture.

I LOVE that you can make this ahead of time. Perfect for my busy schedule!

This Brussels Sprouts Filo Pie looks incredibly delicious - so creamy and pretty! I will make this recipe; we love and enjoy Brussels sprouts here, so this yummy pie version would be perfect!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1605702570/wyaxuvclsrtf3zxqzmy2.mp4

This Brussels Sprout Filo Pie has a creamy filling of shredded sprouts with a crown of scrunched phyllo pastry. It’s bursting with wintery flavor and makes a show-stopping vegetarian or vegan main dish. A great recipe for Christmas or using up leftovers.

Top 5 filo pie recipes from across the web

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Top Tags

Moroccan spiced pie

Ham & blue cheese tart

Greek Spinach And Feta Filo Pie

Caramelised onion, spinach and goat...

Creamy Brussels Sprout Filo Pie

Top 5 filo pie recipes from across the web

The most viewed filo pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Moroccan spiced pie

Ham & blue cheese tart

Greek Spinach And Feta Filo Pie

Caramelised onion, spinach and goat...

Creamy Brussels Sprout Filo Pie

The most viewed filo pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine