Moroccan Filo Pie

Inspired by the flavourful Moroccan tagine, reimagined into a filo pie, this plant-based dinner is delicious and low in saturated fat. It also provides a portion of plant sterols per serving and makes an impressive table centrepiece.

Prep time15 minutes
50 minutes
Servings4
DifficultyMedium

Ingredients

Pie

1 red onion, diced
1 tsp plus 1 tbsp olive oil
1 clove garlic, crushed
1 yellow pepper, diced
1 small courgette, diced
1 tbsp harissa paste
1 tbsp tomato puree
½ can of chickpeas, drained (120g)
50g apricots
1 tomato, diced
80g baby spinach
Ground black pepper
125g filo pastry (6 sheets)

Side

700g new potatoes
40g Flora ProActiv Light
Handful fresh mint, chopped
320g broccoli, steamed

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Instructions

Heat 1 tsp olive oil in a large frying pan over a medium heat, add the onion and fry gently for approximately 3 minutes
Add the garlic, yellow pepper and courgette and fry for another 5 minutes until the vegetables start to soften
Stir through the harissa and tomato puree and season with plenty of black pepper
Add the chickpeas, apricots and tomato
Add the spinach, stir it into the mixture and allow to wilt down. Take the mixture off the heat while you prepare the filo pastry.
Preheat oven to 220ºC/200ºC Fan/Gas mark 7. Lightly grease a springform cake tin e.g. 23cm, with oil
On a clean chopping board lay out one sheet of filo pastry. Brush it lightly with olive oil with a pastry brush. You don’t need much, just enough to stick the sheets together – one tbsp should be sufficient for all the pastry. Lay the sheet on the bottom and up the sides of the tin leaving plenty to hang over the edge, which will be folded over later. Don’t worry if the first sheet doesn’t completely cover the bottom, as other pieces will
Repeat with four other sheets, oiling them and laying them out moving around the edge of the tin, so there is overhang all around the tin and the bottom is covered over. When five sheets are in, spoon the filling into the pastry case
Layer the overhang of the filo sheets over the filling, one piece of filo at a time. Scrunch the last sheet over any gaps and lay it on the top. Lightly brush with the remaining olive oil
Bake in the oven for 18-20 minutes until golden brown
Meanwhile boil the new potatoes for 15-20 minutes until tender
When the potatoes are cooked, take them off the heat, drain them and put them back in the pan. Melt the Flora ProActiv onto the hot potatoes and stir through the fresh mint
Slice the pie into four quarters and serve with the potatoes and steamed broccoli