This low-effort pie brings maximum flavour for an easy dinner. A vibrant pie filling is made with Mediterranean style vegetable mix and aubergine. Warmth from the earthy spices is swiftly followed by a touch of sweetness from the apricots and a salty kick from the olives. Using spices in this way is an excellent hack to transform everyday ingredients into something special. This crispy filo pie is guaranteed to become a new family favourite.
Prep
25 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
garlic cloves 2 (grated)
ginger 10 g (grated)
aubergine 1 (chopped)
dried apricots 85 g (chopped)
green olives 40 (chopped)
lemon 1 (zest)
olive oil 4 tbsp
ground coriander 1 tsp
paprika 1 tsp
ground cumin 2 tsp
tomato purée 2 tbsp
chickpeas 400 g
honey 1 tbsp
filo pastry 270 g
Mediterranean style vegetables 1 ⅔
Method
Preheat the oven to 180°C/160°C fan/gas mark 4.
Peel and finely grate the garlic and ginger. Cut the aubergine into approximately 2cm chunks, quarter the apricots and halve the olives. Zest and juice the lemon.
Heat half the oil in a large non-stick frying pan over a medium-high heat. Fry the Mediterranean style vegetable mix and aubergine, for about 10 -12 minutes until soft, stirring frequently for even cooking. Add a pinch of salt to help the vegetables breakdown and cook, along with a dash of water if needed.
Stir in the garlic, ginger, coriander, paprika, cumin and tomato purée, cook for 2 minutes, then add the apricots, olives, lemon zest and juice, chickpeas and the water from their tin and honey. Cook for 5 minutes, or until most of the liquid has evaporated. Season with salt and pepper.
Unroll the filo pastry and cover with a clean, damp tea towel.You will need 4 pastry sheets from the pack. Brush one pastry sheet with some of the remaining oil, then layer it vertically in a 23cm springform cake tin, allowing the pastry to hang over the sides. Oil another sheet and lay it on top horizontally. Repeat with 2 more sheets, layering them to fill the dish/tin. If you don’t have a springform tin you can use a regular pie dish.
Spoon in the filling, then fold over the excess pastry to cover, and brush with more oil. Brush the remaining sheet with oil and scrunch on top of the pie.
Bake for 30-35 minutes, until the pastry is golden and crisp. Allow the pie to rest for a few minutes before removing it from the tin. Plate up and enjoy!
