Vegetarian Filo Pastry Pie with Moroccan Chickpeas and Feta
A real show stopper to impress your guests, but easy enough for a week night dinner! The peaks of filo pastry make the pie look like it's bursting in flames reflecting a heat from ras el hanout and harissa in every bite.
Equipment
- 1.5 l ovenproof dish
Ingredients
- 4 tablespoon olive oil
- 2 brown onions sliced
- 2 garlic cloves finely sliced
- 1 tablespoon rose harissa paste
- 1 tablespoon 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
Instructions
- Pre-heat the oven to 200C/180C fan. Heath olive oil in a pan over 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.
Notes
Recipe slightly adapted from BBC Good Food Magazine, October 2020.
Nutrition
Calories: 486kcalCarbohydrates: 45gProtein: 19gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 45mgSodium: 652mgPotassium: 761mgFiber: 12gSugar: 12gVitamin A: 3035IUVitamin C: 106mgCalcium: 367mgIron: 5mg
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