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Moroccan-inspired vegetable filo pie

Moroccan-inspired vegetable filo pie

https://www.coop.co.uk/recipes/moroccan-inspired-vegetable-filo-pie

We’ve transformed a tagine mixture into a super-tasty (and super-easy!) vegetarian filo pie

  • Feeds 6 Feeds 6
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    18%
    1495kj 357kcal
  • Fat
    Med 20%
    13.9g
  • Saturates
    Low 10%
    2g
  • Sugar
    Med 20%
    18g
  • Salt
    Med 20%
    1.18g

% of adult’s reference intake | Carbohydrates per serving : 47g

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Ingredients

  • 4 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2cm ginger, finely grated
  • 1 sweet potato, peeled andcut into 1cm cubes
  • 1 red pepper, cut into 1cm squares
  • 1 small aubergine, cut into 1cm cubes
  • 2 tbsp Co-op shawarma seasoning
  • 1 tbsp Co-op Italian tomato purée
  • 8 dried apricots, chopped
  • 8 Co-op pitted green manzanilla olives in brine, sliced
  • Zest and juice of 1 lemon
  • 400g can Co-op chick peas, drained and rinsed
  • 2 tbsp Co-op pine nuts, toasted
  • 1 tbsp Co-op clear honey
  • 5 sheets filo pastry

Method

  1. Heat 2 tbsp of the oil in a large nonstick frying pan over a medium heat
  2. Fry the onion, garlic, ginger, sweet potato, pepper and aubergine for 10 mins until soft
  3. Stir in the shawarma seasoning and tomato purée, cook for 1 minute, then add the apricots, olives, lemon zest and juice, chick peas, pine nuts honey and 50ml water
  4. Bring to the boil and simmer for 5 mins, or until most of the liquid has evaporated
  5. Preheat the oven to 200°C/fan 180°C/gas 6
  6. Unroll the filo pastry and cover with a clean, damp tea towel
  7. Brush one sheet with some of the remaining oil, then put in a 23cm-diameter, loose-bottomed round cake tin, allowing the pastry to hang over the sides
  8. Repeat with three more sheets, layering them to fill the tin
  9. Spoon in the filling, then fold over the excess pastry to cover, and brush with more oil
  10. Brush the last sheet of filo with oil and tear into strips
  11. Crumple the strips on top of the pie, filling any gaps as you go
  12. Bake for 30-35 mins, until the pastry is golden and crisp
  13. Allow the pie to rest for a few minutes before carefully transferring to a plate to serve

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