Vegetable Filo Pastry Pie

Layers of crisp, scrunched filo pastry sit on top of a creamy mixed vegetable filling in this lighter take on a classic pie.

Serves 4 (Prep 20 mins, Cook 25–30 mins)

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed or finely chopped
  • 1 carrot, diced
  • 1 courgette, diced
  • 100g mushrooms, chopped
  • 100g frozen peas or sweetcorn
  • 1 heaped teaspoon Dijon or wholegrain mustard (optional)
  • 100ml vegetable stock
  • 100ml crème fraîche or cream cheese (or use 50ml milk + 50g grated cheese)
  • Salt and black pepper, to taste
  • 4–5 sheets filo pastry (thawed if frozen)
  • 1 tablespoon olive oil or melted butter (for brushing the filo)

Method

  1. Preheat the oven to 200°C / 180°C fan / Gas 6.
  2. Heat the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 3–4 minutes, then add the carrot, courgette, and mushrooms. Cook for 8–10 minutes, stirring occasionally, until softened.
  3. Add the peas (or sweetcorn) and stir in the mustard (if using). Pour in the stock and simmer for a few minutes until slightly reduced.
  4. Stir in the crème fraîche or cream cheese, and season well with salt and black pepper. Simmer for another 2 minutes.
  5. Transfer the mixture to an ovenproof dish (roughly 20x20cm or similar).
  6. Top with the filo pastry: Take one sheet at a time, scrunch it up loosely like tissue paper and place on top of the filling. Repeat with the remaining sheets until the surface is covered. Brush the filo lightly with olive oil or melted butter.
  7. Bake for 20–25 minutes until the filo is crisp and golden.
  8. Serve hot, ideally with steamed greens or a side salad.