Summer Greens Filo Pie Recipe
Serves
4-6
Ingredients
- 1 broccoli head, roughly chopped
- 1 large leek, washed thoroughly between the layers and roughly chopped
- 60ml olive oil
- 1 garlic clove, roughly chopped
- 1tsp ground turmeric
- 1tsp ground cumin
- 1tsp mustard seeds
- seeds of 3 cardamom pods or ½ tsp ground cardamom
- pinch of ground cinnamon
- 1tbsp salt
- pinch of pepper
- 240g spinach leaves
- 400g tin chickpeas, rinsed and drained
- 250ml plant cream (oat cream)
- 7 sheets of ready-rolled filo pastry
For the topping
- 1-2tbsp olive oil
- 1tbsp maple syrup
- 1tbsp nigella seeds
Method
Preheat the oven to 180°C/gas 4.
Add the chopped broccoli to a food processor, and blitz down to create a broccoli pulp.
Fry the leek in 2tbsp of the olive oil in a large frying pan (skillet) over a medium heat. After 5-10 minutes, or once the leeks have softened, add the garlic and cook for a further few minutes. Then add the broccoli pulp, all the spices and the salt and pepper, and cook for a further 5 minutes.
Fold in the spinach leaves, chickpeas and plant cream, then mix well.
Drizzle the remaining 2tbsp of olive oil over the base of a large baking tray (pan) or ovenproof dish.
Add three sheets of filo pastry to the dish, layering them so that some of the sides hang over the edge. Spread half the greens mixture across the top of the pastry. Add another layer of three sheets followed by the remainder of the greens mix.
Place the last sheet of pastry on top and fold in the overhanging edges to create a crust around the edge of the tray/dish.
Use a fork to prick holes all over the pastry, then brush the top and edges with olive oil and maple syrup and sprinkle with the nigella seeds.
Bake in the oven for 40 minutes until piping hot with a nice, golden brown crust.
Recipe taken from Celebrate: Plant-Based Recipes for Every Occasion by Bettina Campolucci Bordi (Hardie Grant, £20) Photography: Louise Hagger
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