Rainbow Vegetable Filo Pie
Rainbow Vegetable Filo PieSneaky Veg
- 3 medium sweet potatoes (350 g), peeled and diced
- 4 Tbsp olive oil + extra for brushing
- 1 onion, sliced
- 4 cloves garlic, crushed
- 2 medium beetroots, peeled and grated
- 1 medium potato, peeled, halved, and very thinly sliced
- 100 ml almond milk
- 1 tsp fresh thyme, chopped
- 200 g rainbow chard
- Juice and zest of 1 lemon
- 1 Tbsp fresh parsley, chopped
- 1 tin butter beans (400 g)
- 2–3 Tbsp water
- 5–6 sheets filo pastry
- Green salad, to serve
- Preheat the oven to 180°C.
- Drizzle the sweet potatoes with 1 tablespoonful of olive oil and roast for 30 to 40 minutes, until soft. Turn occasionally.
- Warm 1 tablespoonful of olive oil in a large pan. Stir in the onion and cook over medium-low heat for 10 minutes until soft. Add half the garlic and cook for another 1 to 2 minutes.
- Add the beetroots, potato, almond milk, and thyme. Mix well, lower the heat, cover, and simmer, stirring occasionally, for 15 minutes, or until the potatoes are cooked through.
- Separate the chard stalks from the leaves. Finely chop the stalks and shred the leaves. Heat 1 tablespoonful of olive oil in a frying pan or wok, add the stalks, and fry for 5 to 10 minutes, until soft. Add the leaves, lemon juice, and parsley and cook for another 5 to 10 minutes, until wilted.
- Heat 1 tablespoonful of olive oil in a small pan. Add the butter beans, the remaining garlic, the lemon zest, and water and warm through. As the beans start to soften, mash them.
- Assemble the pie: Brush a pie dish with oil and spread a sheet of pastry over the base. Brush with oil and cover with another 2 sheets, brushing each with oil.
- Add the sweet potatoes as the first layer, followed by the butter beans, the chard, then the beetroot.
- Draw in any pastry that’s hanging over the sides and cover with 2 or 3 sheets of pastry, brushing each with oil. Tuck the edges into the side of the dish.
- Brush the top with a little more oil and bake in the oven for 20 to 25 minutes, until golden.
Recipe Adapted From Sneaky Veg