Description
Vegetarian Filo Pie Delight
This delightful vegetarian filo pie packs a nutritional punch and offers a delicious combination of textures and flavors. With a crisp filo pastry crust and a hearty filling of lentils, sweet potatoes, and courgettes, this pie is the perfect blend of comforting and healthy. Serve it warm with a side salad or enjoy it cold the next day – it’s versatile and great for any occasion! Customize it with your favorite veggies, and for an extra twist, swap olive tapenade with pesto or harissa.
2 peppers, roughly chopped
2 sweet potatoes, cut into 2cm pieces
1 red onion, finely chopped
2 courgettes, roughly chopped
200g mushrooms, roughly chopped
250g pack ready-to-eat puy lentils
5 filo pastry sheets (32x38cm)
3 tbsp green olive tapenade
Small handful parsley or oregano, chopped
Directions:
1. Roast the vegetables.
2. Mix with lentils and tapenade.
3. Layer filo pastry, add filling, bake.
Prep Time: 15 mins
Kcal: 303
Step-by-Step Guide
Follow these detailed instructions for the perfect pie. First, preheat your oven to 200°C (180°C fan). Toss the chopped peppers, sweet potatoes, red onion, courgettes, and mushrooms in a large roasting tin with a generous drizzle of olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized. Remove from the oven and let cool slightly. In a large bowl, combine the roasted vegetables with the ready-to-eat puy lentils and the green olive tapenade. Stir in the chopped fresh herbs.
Lightly grease a 23cm springform or pie tin. Carefully unroll the filo pastry, keeping it covered with a damp cloth to prevent drying. Place one sheet in the tin, letting the edges overhang. Lightly brush or spray with olive oil. Repeat with the remaining sheets, rotating them to cover the tin completely and create a star-like pattern. Spoon the vegetable and lentil filling into the pastry case. Fold the overhanging filo edges over the top of the filling, scrunching them lightly for a rustic look. Bake for 20-25 minutes until the pastry is golden brown and crisp. Let it stand for 5-10 minutes before slicing.
Serving Suggestions
This pie is incredibly versatile. Serve a warm slice with a crisp green salad dressed with a lemony vinaigrette to cut through the richness. For a heartier meal, pair it with a dollop of garlicky tzatziki or a spoonful of creamy hummus. It’s also excellent cold, making it ideal for picnics, packed lunches, or a quick fridge snack. A drizzle of balsamic glaze or a sprinkle of toasted pine nuts just before serving adds a final touch of elegance.
How-to Summary
In short: Roast your chopped vegetables until tender. Mix them with lentils, tapenade, and herbs. Layer oil-brushed filo sheets in a tin, add the filling, fold over the edges, and bake until golden. Let it rest briefly before serving.
Frequently Asked Questions
Can I make this pie ahead of time? Absolutely. You can assemble the pie completely, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if going straight from the fridge.
My filo pastry keeps tearing. What can I do? Don’t worry! Filo is delicate. Just patch any tears with a small piece of pastry. The layered, scrunched look is forgiving, and small imperfections won’t affect the final result.
What can I use instead of olive tapenade? Pesto (green or red), harissa paste, or even a mixture of sun-dried tomato paste and chopped olives make excellent substitutes to match your taste.
Is this pie freezer-friendly? Yes. Bake the pie, allow it to cool completely, then wrap it tightly and freeze for up to 3 months. Reheat from frozen in a medium oven until piping hot throughout.
Can I use different vegetables? Certainly. Butternut squash, aubergine, spinach, or leeks would all work wonderfully. Just aim for similar total quantities to ensure the filling isn’t too wet.
Common Mistakes to Avoid
Avoid overfilling the pie, as this can make the bottom pastry soggy and difficult to slice. Ensure your roasted vegetables are not too wet; drain any excess liquid before mixing with the lentils. Don’t skip brushing or spraying the filo layers with oil—this is crucial for achieving a crisp, flaky texture. Finally, be sure to let the pie rest after baking so the filling can set, making for cleaner slices.
Conclusion
This Vegetarian Filo Pie Delight is a testament to how simple, wholesome ingredients can create a spectacular meal. It’s nutritious, packed with flavor and texture, and adaptable to whatever you have in your kitchen. Whether for a family dinner, a potluck, or meal prep, this reliable recipe is sure to become a favorite. Enjoy the process and the delicious results!