Print
Crisp, ruffled pastry tops this filo pie. Packed with creamy leeks, spinach, black garlic and tofu as well as rich, hearty flavours! This pie is a great vegan roast dinner alternative, is easy to prepare and can be served with anything from roast veggies to a simple seasonal salad for a truly versatile meal! Recipe on thecookandhim.com #filo #filorecipes #filopastry #vegan #veganpie #vegandinnerideas #veganchristmas

Filo Pie with Leeks and Spinach

Prep: 20 mins | Cook: 40 mins | Total: 60 mins | Quantity: 4 servings

Ingredients

  • 1 tblsp olive oil
  • 1 bell pepper – sliced
  • 1 leek – sliced and washed
  • 1 stick celery – diced
  • 2 whole bulbs black garlic – peeled and roughly diced
  • 3 sprigs fresh rosemary – needles only (or sub with 1 tsp dried rosemary)
  • few sprigs fresh thyme – leaves only (or sub with 1 tsp dried thyme)
  • 4 tblsp nutritional yeast
  • 1 block firm tofu – drained
  • 2 tsp bouillon or 2 vegetable stock cubes
  • 3 tblsp vegan cream cheese
  • 2 handfuls baby spinach
  • 1 tsp salt
  • few grind of black pepper
  • 10 sheets filo pastry
  • 1/2 cup (115g) vegan butter – melted
  • sesame seeds and poppy seeds (optional)

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  2. Heat the oil in a large pan and saute the sliced pepper for a 2 minutes until starting to soften but not colour
  3. Add the leeks, celery and thyme and cook for a further couple of minutes
  4. Stir in the rosemary, black garlic and nutritional yeast
  5. Mash the drained tofu with a fork until it looks like white scrambled eggs then stir that into the pan with the bouillon, salt and pepper
  6. Stir in the cream cheese until it's melted
  7. Stir in the spinach until it starts to wilt then tip the pie filling into a baking dish
  8. Lay 5 sheets of filo into the bottom of a lightly oiled baking dish, brushing each layer of pastry with melted butter
  9. Tip on the pie filling and spread out to cover the layers of pastry
  10. Layer the remaining pastry, again each sheet brushed with melted butter then sprinkle the sesame and poppy seeds across the final layer
  11. Bake the pie for 40-45 minutes until the pastry is crisp and golden
  12. Serve immediately or cool and keep in the fridge, reheating until piping hot

Recipe by The Cook & Him at https://thecookandhim.com/recipes/filo-pie-with-leeks-and-spinach/