This tomato spinach and chickpea filo pie is a high-protein vegan dinner with a rich vegetable base and crisp filo topping, ideal for sharing.
Ingredients
- 2 tbsp extra virgin olive oil + extra
- 1 heaped tbsp tomato puree
- 4 sun-dried tomatoes chopped
- 1 tin cherry tomatoes
- 1 jar chickpeas
- 1 white onion finely chopped
- 1 carrot finely minced
- 1 stick celery finely minced
- 1 courgette cubed
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tsp dried mixed herbs
- ⅓ cup green olives sliced
- Sea salt & black pepper
- 1 cup Plant Based cream
- 2 large handfuls fresh spinach
- Handful fresh basil leaves shredded
- 8 sheets filo pastry
- Nigella seeds to garnish (optional)
Instructions
- Heat the olive oil in a large, shallow pan and add in the onions. Fry off until soft, then add in the carrot and celery, and cook down.
- Add in the courgette next and cook that off for around 5 minutes until it begins to soften. Next add in the minced garlic, stir through, then scatter in the paprika and dried herbs, and stir again.
- Next, add in the tomato puree and fry it off. Add in the sun-dried tomatoes and tinned cherry tomatoes, breaking them up using the spoon.
- Bring to a gentle simmer, then add in the chickpeas and their liquid, and the olives. Season well with sea salt and black pepper and stir well. Pour in the Plant Based cream.
- Add in the spinach next as well as the shredded basil, and stir through until the spinach begins to wilt.
- Take one sheet of filo pastry at a time, scrunch tightly and place on top of the dish. Repeat this process with all of the filo pastry sheets until the top of the dish is completely covered. Sprinkle over a little water to help the sheets crisp up when baked, then evenly brush over a little olive oil and finish with a sprinkle of nigella seeds.
- Place the pie into a pre-heated oven at 180 degrees Celsius for 35-40 minutes until golden, bubbling and crispy on top - enjoy!