Vegetarian chickpea, feta and butternut squash pie with filo

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This make ahead easy vegetarian pie takes just 20 minutes to bake in the oven

5 from 7 votes

Vegetarian chickpea, feta and butternut squash pie with filo

This make ahead easy vegetarian pie is packed with vegetables and topped with crunchy filo pastry, takes just 20 minutes to bake in the oven

Servings:

Author: Helen Best-Shaw

Prep Time10

Cook Time30

Total Time40

Ingredients

1 glug olive oil
½ onion - finely diced
1 clove garlic
½ red pepper - diced
2 tsp plain flour
½ pint /280ml vegetable stock
1 tbsp tomato puree
½ can chickpeas
¼ butternut squash - roasted
75 g feta cheese - cut into 1cm cubes
2-3 sheets filo pastry
10 g butter - melted

Instructions

Preheat oven to 200C / Gas mark 6
In a pan, fry the onion and garlic in the oil until soft and transparent.
Add the red pepper, and fry for a couple of minutes.
Add plain flour and fry until cooked. Slowly add the stock and then the tomato puree.
Finally add the chickpeas and roasted butternut squash. Allow to cook for a few minutes.
Add the feta cubes and transfer to pie dish.
Take each sheet of filo pastry, cut in half, brush on some melted butter, and scrunch up from the middle, with your hand underneath the pastry.
Cover the filling with the filo.
Bake for 15-20 minutes, until the filo is golden on top, turning the oven off 5 minutes before cooking time is up.

Notes

Whilst the oven is on, roast your next batch of butternut squash that can be frozen until you need it.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.