Description
Creamy Green Halloumi & Chickpea Filo Pie
Think a pie is just for winter? Think again! This creamy green halloumi and chickpea filo pie is as refreshing as it is filling. With layers of crispy filo and creamy, herb-infused filling, this vegetarian pie is perfect for any time of year. Pair it with a fresh salad, and you’ve got a delightful meal that’s sure to impress!
1 Onion, finely chopped
2 Garlic cloves, minced
200g Halloumi, grated
1 tbsp Olive oil
400g Cooked chickpeas
200g Spinach
50ml Cold water
Juice of 1 Lemon
2 tbsp Fresh dill, chopped
100g Crème fraîche
4-5 Filo pastry sheets
1 tbsp Sesame seeds
Black pepper, to taste
Directions:
1. Preheat the oven to 180°C.
2. Sauté onion and garlic in olive oil until softened. Add chickpeas, cook for 5-10 mins.
3. Add spinach, water, lemon juice, dill, and black pepper. Cook until spinach wilts.
4. Stir in crème fraîche and grated halloumi.
5. Transfer mixture to an ovenproof dish, layer with filo sheets, and brush with olive oil.
6. Sprinkle sesame seeds on top. Bake for 20-25 mins or until golden.
Prep Time: 50 mins
Kcal: 320 per serving
Step-by-Step Guide
1. Prep & Sauté: Preheat your oven to 180°C (350°F). In a large pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing for 5-7 minutes until soft and translucent.
2. Build the Filling: Add the cooked chickpeas to the pan and cook for 5-10 minutes, allowing them to warm through and slightly crisp. Stir in the spinach, cold water, lemon juice, chopped dill, and black pepper. Cook until the spinach has fully wilted and the liquid reduces slightly.
3. Create the Creamy Base: Remove the pan from the heat. Gently fold in the crème fraîche and the grated halloumi until well combined. The residual heat will begin to melt the halloumi, creating a cohesive, creamy mixture.
4. Assemble the Pie: Transfer the filling to a medium-sized ovenproof dish. Layer the filo pastry sheets on top, loosely crumpling or folding them for a rustic, textured finish. Lightly brush the top with a little extra olive oil.
5. Bake to Perfection: Sprinkle the sesame seeds evenly over the filo. Bake in the preheated oven for 20-25 minutes, or until the filo is deeply golden and crisp. Let it rest for 5 minutes before serving.
Serving Suggestions
This pie is wonderfully versatile. For a light meal, serve it with a simple mixed leaf salad dressed with a lemon vinaigrette. To make it more substantial, pair it with roasted new potatoes, a tangy tomato and cucumber salad, or a dollop of tzatziki. It’s excellent warm or at room temperature, making it ideal for picnics and packed lunches.
How-to Summary
Sauté onion, garlic, and chickpeas. Wilt spinach with lemon, dill, and pepper. Off heat, stir in crème fraîche and grated halloumi. Transfer to a dish, top with crumpled filo sheets, brush with oil, sprinkle with sesame seeds, and bake at 180°C for 20-25 mins until golden.
Frequently Asked Questions
Can I make this pie ahead of time? Yes. Assemble the pie completely, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
What can I use instead of crème fraîche? Full-fat Greek yogurt or a plant-based unsweetened yogurt are good substitutes, though the filling may be slightly less rich.
How do I prevent the filo pastry from drying out? Keep unused sheets covered with a damp kitchen towel while you work to prevent them from becoming brittle.
Is this pie freezer-friendly? You can freeze the unbaked, assembled pie. Wrap it tightly. Bake from frozen, adding 10-15 minutes to the cooking time.
Can I add other vegetables? Absolutely. Sliced zucchini, peas, or chopped artichoke hearts would be delicious additions. Sauté them with the onions until tender.
Common Mistakes to Avoid
- Overcooking the Filling: Add the crème fraîche and halloumi off the heat to prevent splitting or becoming greasy.
- Soggy Pastry: Ensure the spinach mixture isn’t too watery before adding the dairy. Let it cook until most liquid evaporates.
- Handling Filo Roughly: Handle sheets gently. Crumpling is better than pressing them flat, which can make the top layer dense.
- Skimping on Resting Time: Let the pie sit for 5 minutes after baking. This allows the filling to set for cleaner slices.
Conclusion
This creamy green halloumi and chickpea filo pie successfully bridges the gap between hearty comfort food and a fresh, vibrant meal. Its combination of crispy filo, salty halloumi, creamy filling, and zesty herbs is guaranteed to satisfy. Whether for a casual family dinner or a centerpiece at a gathering, this vegetarian pie is a reliable, impressive, and delicious choice that celebrates simple, flavorful ingredients.