Description
This Curried Filo Pie blends fragrant spices with tender vegetables wrapped in crisp, golden filo pastry. A comforting vegetarian dish featuring a savory filling of potatoes, carrots, chickpeas, and peas simmered in coconut milk and curry spices, baked to perfection for a flaky, tasty pie.
Ingredients
Scale
Vegetables & Spices
- 2 tablespoons Olive Oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Potatoes, peeled and diced
- 2 medium Carrots, diced
- 1 cup Green Peas (frozen or fresh)
- 1 can (15 oz) Chickpeas, drained
- 1 tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Turmeric
- 1 teaspoon Salt
- 1/2 cup Coconut Milk
- 1/4 cup Fresh Coriander, chopped
Pastry
- 10 sheets Filo Pastry
Instructions
- Preheat and Prepare Pan: Preheat oven to 375°F (190°C). Lightly grease a springform pan or pie dish with oil to prevent sticking.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook until soft and translucent. Add the minced garlic and grated ginger, cooking until fragrant, about 1-2 minutes.
- Cook Vegetables: Add diced potatoes and carrots to the skillet. Cook for 5 minutes, stirring occasionally, to begin softening them. Then stir in curry powder, ground cumin, turmeric, and salt, ensuring the spices evenly coat the vegetables.
- Simmer Filling: Pour in the coconut milk and add the drained chickpeas and peas. Simmer the mixture until the vegetables are tender and most of the liquid is absorbed, about 8-10 minutes. Stir in fresh chopped coriander and remove from heat. Allow the filling to cool slightly.
- Layer Filo Pastry (Base): Place one sheet of filo pastry in the prepared pan, letting the edges hang over the sides. Brush lightly with olive oil. Repeat with 5 more sheets, layering and fanning them around the base to create a sturdy filo crust.
- Add Filling and Top Layers: Spread the cooled vegetable and chickpea filling evenly over the layered filo base. Fold the overhanging filo over the filling to partially cover it. Then layer the remaining filo sheets on top, brushing each sheet with olive oil and tucking the edges neatly inside the pan.
- Score and Bake: Lightly score the top filo layer with a knife to help steam escape during baking. Bake the pie in the preheated oven for 30 to 35 minutes until the filo is puffed, golden, and crisp.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 10 minutes before slicing. Serve warm as a satisfying vegetarian main or side dish.
Notes
- Be gentle when handling filo pastry to prevent tearing; keep unused sheets covered with a damp towel.
- You can substitute fresh peas with frozen for convenience.
- For a spicier kick, add a pinch of chili powder or fresh chopped chili with the spices.
- Leftover pie can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
- Ensure the filling is cooled before layering to keep filo crispiness intact.
