Rainbow Vegetable Filo Pie


Rainbow Vegetable Filo Pie

  • Prep Time 1h
  • Cook Time 25m
  • Servings 4


  •  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