Squash, spinach and chickpea filo pie

Squash, spinach and chickpea filo pie
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min, simmering time 35 min, oven time 35-40 min

Donal Skehan’s fantastic vegetarian pie, made with squash, spinach and filo, would make a great centrepiece at a dinner party.

Nutrition: per serving

Calories
385kcals
Fat
12.5g (2.2g saturated)
Protein
10.2g
Carbohydrates
54.7g (9.6g sugars)
Fibre
6.3g
Salt
0.6g
Calories
385kcals
Fat
12.5g (2.2g saturated)
Protein
10.2g
Carbohydrates
54.7g (9.6g sugars)
Fibre
6.3g
Salt
0.6g

Ingredients

  • 1 tbsp cold-pressed rapeseed oil, plus extra for greasing
  • 1 onion, chopped
  • 1 large garlic clove, finely chopped
  • 1 heaped tsp grated fresh ginger
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 450g squash or sweet potatoes, chopped
  • 400g tin chickpeas, drained
  • 200ml vegetable stock
  • 400g tin chopped tomatoes
  • 125ml light coconut milk
  • Good pinch sugar (optional)
  • 100g frozen spinach
  • 8-10 filo pastry sheets
  • Lightly dressed mixed green salad to serve

You’ll also need…

  •  1.5 litre ovenproof frying pan or 3cm loose-bottomed cake tin

Method

  1. Heat 1 tbsp of the rapeseed oil in a large, heavy-based pan and cook the onion until softened and just beginning to colour around the edges. Stir in the garlic and ginger, then cook for another 30 seconds or so. Add the spices and cook for a further minute, stirring.
  2. Tip the sweet potatoes and chickpeas into the pan and stir well to combine, then cook for a couple of minutes. Stir in the stock, tomatoes, coconut milk and sugar, if using. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 20-25 minutes until the sweet potato is completely tender but still holding shape.
  3. Stir the frozen spinach into the sweet potato mixture and cook for 10 minutes or until the spinach is cooked through and tender. The mixture should be nice and chunky at this point – if there’s excess liquid, simmer for a little longer. Remove from the heat and leave to cool completely.
  4. Heat the oven to 180°C/160°C fan/ gas 4. Brush the base and sides of a 1.5 litre ovenproof frying pan with rapeseed oil (or you can use a 23cm loose-bottomed cake tin).
  5. Brush 4-6 of the filo sheets with rapeseed oil (see Donal’s recipe introduction), then lay them in the pan or tin so they cover it evenly and hang over the side. Spoon in the cooled sweet potato mix and spread out over the base. Fold over the overhanging filo to cover the filling. Scrunch up the remaining filo sheets and arrange them on top to cover the top of the pie (you may not need all of them) and brush with a little oil. Bake for 35-40 minutes until the filo is crisp and golden.
  6. Carefully slide out the pie from the pan (or remove from the tin) onto a board. Serve with a green salad.

Recipe from Fresh by Donal Skehan (www.donalskehan.com)

delicious. tips

  1. Prepare the filling up to the end of step 3 up to 48 hours in advance. Keep covered in the fridge, then heat through gently before continuing with step 4.

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