A real show stopper to impress your guests, but easy enough for a midweek night dinner! The peaks of filo pastry make the pie look like it’s bursting in flames reflecting heat from ras el hanout and harissa in every bite.
Where do I start with this one? It was an instant attraction from the first sight and true everlasting love from the first bite. The flavours of harissa and spices wrapping around the melting feta and peppers are divine, whilst the mint has the lovely cooling and palate-refreshing sensation.
Chopping the vegetables and herbs feels almost therapeutic to me. Especially when I am in no hurry to serve the meal.
Colours of the filling of the pie are so vibrant and inviting that I kept tasting it as it was cooking. And oh-it’s-so-good with popping flavours of ras el hanout. If you don’t have any of this amazing spice mix, it isn’t hard to make your own. Click here for my own version of Ras El Hanout Spice Mix that I used in this recipe.
Whilst the filling cooks, I prepare my filo pastry. Whilst you can use them without brushing with oil, the pie will not get that lovely deep golden brown colour. I personally used a pastry brush, but if you have an oil spray, it would work even better in distributing the oil on the pastry for a more even bake.
Want to make your own Filo Pastry?
If you fancy a go at making filo pastry yourself, go for it (just ask yourself if you’re a patient person). I’ve done it once (and I probably won’t do it again) and it worked beautifully. But it took a lot of time, kitchen space and PATIENCE. Not to mention the kitchen being covered in flour at the end of it all!
The real artistry begins at the stage of assembly. Pour your pie filling in a ceramic dish (I used 1.5l dish) and get creative with your filo pastry. Tear it, scrunch it, you can even do some origami with it.
If you’re going for an impressive looking pie, make sure you turn the dish halfway through cooking, so it bakes evenly. What is more, a little sprinkle of pretty mint leaves just before you serve it, makes it look even better.
North African Spiced Chickpea & Feta Pie
- 4 tbsp olive oil
- 2 brown onions sliced
- 2 garlic cloves finely sliced
- 1 tbsp rose harissa paste
- 1 tbsp ras el hanout
- 200 g tinned chopped tomatoes
- 280 g jar marinated chargrilled peppers drained and sliced
- 400 g tinned chickpeas drained and rinsed
- 200 g feta broken into chunks
- 15 g fresh mint roughly chopped plus a few pretty leaves to decorate
- 15 g parsley roughly chopped
- 5 filo pastry sheets
- Pre-heat the oven to 200C/180C fan. Heath olive oil in a pan over a medium heat and fry the onions and garlic for 10 minutes until soft.
- Add the spices and harissa paste and cook for 1 more minute stirring continuously. Then, stir in the tomatoes and cook for around 10 minutes until thickens slightly.
- Add sliced peppers and chickpeas, season, and remove from heat to cool slightly.
- Once cooled, fold in feta chunks, mint and parsley, and spoon the mixture into a large ovenproof dish.
- Take one filo sheet at a time, brush of spray with olive oil and add on top of your pie filling, scrunching them to add height and texture. Once all sheets are on the pie, sprinkle some salt on top.
- Bake for 20 minutes until filo pastry top is nice and deep golden brown.
- Sprinkle with the saved mint leaves to serve.