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Vegan spinach filo pie

A go-to dish when comfort food is on the brain
Course: Dinner, Lunch
Keyword: filo, pastry, pie
Servings: 4 people

Ingredients

  • 2 tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • pinch of salt
  • 2 sweet potatoes
  • 400 g tinned chickpeas
  • 150 ml vegetable stock
  • 400 g chopped canned tomatoes
  • 1 can creamed coconut/canned coconut milk
  • 100 g fresh spinach
  • 8-10 sheets filo pastry

Instructions

  • Peel and chop the sweet potatoes. Place in a large saucepan, add cold water to cover and season generously with salt. Bring to a boil, lower the heat, and simmer until potatoes are fork tender.
  • Heat the oil in a large, heavy based pan. Finely chop the onion and garlic and cook in the pan until softened.
  • Drain and tip the sweet potatoes, chickpeas and spices into the pan and stir well. Cook for a 3-5 minutes then stir in the tomatoes, stock and coconut milk. Bring the mixture to the boil then reduce the heat and simmer for 25-30 minutes.
  • Stir the spinach leaves into the mixture and cook for further 10-15 minutes. If there is excess liquid, simmer for a little longer. Remove from the heat and leave to cool.
  • Preheat the oven to 180C/Gas mark 4 and brush a large ovenproof frying pan with oil. Alternatively use a loose-bottomed cake tin.
  • Brush around 5 of the filo pastry sheets with oil and layer them in the pan/tin so that the whole thing is covered evenly, with the sides hanging over. 
  • Spoon in the spinach and sweet potato mixture and spread out over the base. Fold in the overhanging filo to form a lid. Scrunch up the remaining sheets and arrange on top to cover the top of the pie. Brush with a little oil and bake in the centre of the oven for 35-40minutes or until the filo is golden and crisp.