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
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Feeds
6
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Ready in
1 hour
15 minutes
Each serving contains
% 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
- Heat 2 tbsp of the oil in a large nonstick frying pan over a medium heat
- Fry the onion, garlic, ginger, sweet potato, pepper and aubergine for 10 mins until soft
- 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
- Bring to the boil and simmer for 5 mins, or until most of the liquid has evaporated
- Preheat the oven to 200°C/fan 180°C/gas 6
- Unroll the filo pastry and cover with a clean, damp tea towel
- 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
- Repeat with three more sheets, layering them to fill the tin
- Spoon in the filling, then fold over the excess pastry to cover, and brush with more oil
- Brush the last sheet of filo with oil and tear into strips
- Crumple the strips on top of the pie, filling any gaps as you go
- Bake for 30-35 mins, until the pastry is golden and crisp
- Allow the pie to rest for a few minutes before carefully transferring to a plate to serve
