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  • Tomato, Spinach & Chickpea Filo Pie

    From Ben Collver@1:105/500 to All on Sat May 30 15:41:23 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tomato, Spinach & Chickpea Filo Pie
    Categories: Dinner pies, Vegetarian
    Yield: 4 Servings

    2 tb Extra virgin olive oil;
    - and more
    1 tb Tomato puree; heaping
    4 Sun-dried tomatoes; chopped
    1 cn Cherry tomatoes
    1 Jar chickpeas
    1 White onion; finely chopped
    1 Carrot; finely minced
    1 Celery rib; finely minced
    1 Zucchini; cubed
    3 cl Garlic; minced
    1 ts Paprika
    1 ts Dried mixed herbs
    1/3 c Green olives; sliced
    Sea salt & black pepper
    1 c Cream; non-dairy
    2 lg Handfuls fresh spinach
    1 Handful fresh basil leaves;
    - shredded
    8 Filo pastry sheets
    Nigella seeds;
    - for garnish (optional)

    This tomato spinach and chickpea filo pie is a high-protein vegan
    dinner with a rich vegetable base and crisp filo topping, ideal for
    sharing.

    Heat the olive oil in a large, shallow pan and add in the onions. Fry
    off until soft, then add in the carrot and celery, and cook down.

    Add in the courgette next and cook that off for around 5 minutes
    until it begins to soften. Next add in the minced garlic, stir
    through, then scatter in the paprika and dried herbs, and stir again.

    Next, add in the tomato puree and fry it off. Add in the sun-dried
    tomatoes and tinned cherry tomatoes, breaking them up using the spoon.

    Bring to a gentle simmer, then add in the chickpeas and their liquid,
    and the olives. Season well with sea salt & black pepper and stir
    well. Pour in the non-dairy cream.

    Add in the spinach next as well as the shredded basil, and stir
    through until the spinach begins to wilt.

    Take one sheet of filo pastry at a time, scrunch tightly and place on
    top of the dish. Repeat this process with all of the filo pastry
    sheets until the top of the dish is completely covered. Sprinkle over
    a little water to help the sheets crisp up when baked, then evenly
    brush over a little olive oil and finish with a sprinkle of nigella
    seeds.

    Place the pie into a pre-heated oven at 180?C (350?F) for 35 to
    40 minutes until golden, bubbling and crispy on top. Enjoy!

    Recipe FROM: <https://plantbasednews.org/veganrecipes/dinner/
    tomato-spinach-and-chickpea-filo-pie/>

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    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)