Butternut Squash, Chickpea and Spinach Filo Pie.

4.86 from 7 votes

A delicious vegan pie stuffed full of harissa spiked chickpeas, roasted butternut squash and spinach.

Prep Time1

Cook Time20

Course: Main Course

Cuisine: Vegan

Diet: Vegan

Servings:

Calories: 380kcal

Author: Louise-Claire Cayzer

550 g Butternut Squash peeled and cubed (around 3cm)- About 1 medium squash, cut up and peeled weight.
480 g cooked chickpeas (2 x tins or 3 cups)
2 tablespoon harissa (to taste)
8 garlic cloves , still in their papery skins
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon salt
2 tablespoon Olive Oil

Tip all the ingredients for the Butternut Squash and Chickpea mix into a large roasting pan.
Give it all a good mix around to thoroughly coat everything in the spices, adding just enough oil to keep everything moist and prevent it from sticking.
550 g Butternut Squash, 480 g cooked chickpeas, 2 tablespoon harissa, 8 garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon salt, 2 tablespoon Olive Oil
Roast on 220C/ Gas Mark 7 for 30- 35 mins or so, stirring occasionally. OR air fry on 200 for 20 minutes.
Remove from the oven once the squash is soft and squishy and slightly caramelised on the edges.
Squash the roasted garlic out from it's skins, then roughly mash the chickpeas, butternut squash and garlic together.
Make the spinach mix in the meantime, by softening the garlic in a big frying pan or saucepan. Dump the entire bag of spinach into the pot, add the stock cube powder and give it all a stir.
250 g pack baby spinach leaves, 3 cloves garlic, 1 teaspoon stock powder or cube, Salt & pepper to taste., 1 teaspoon olive oil
Clamp a lid over the pan so the spinach wilts and cooks down.
Remove from the heat, then once the spinach is cooled a bit, drain (you don't want any extra liquid to make the pie soggy!) and roughly chop the spinach so it's sort of a rough puree.

First, slick your springform pan with olive oil. Heat your oven to 200℃/395℉
Then, brush olive oil onto 4-5 layers of pastry, before arranging them in a slightly overlapping way so that they cover the bottom & sides of the pan, with loads left hanging over the top
270 g pack filo pastry, olive oil to brush between the sheets
Then,layer in the butternut squash & chickpeas, before adding the spinach.
Fold the edges that were left hanging over the top over the filling, then, slick some more sheets of filo with oil, and tear & crumple them up, to sort of squish over the top in a pretty way to form the crust.
Bake for around 20 mins until the filo is slightly browned and crispy.
Serve with salad or greens, and maybe some tahini sauce to drizzle.

Be sure to slick olive oil between each layer of pastry for the best result.

🌶️Substitutions & Variations

This vegan filo pie is already dairy and egg free. Follow these suggestions for other common changes you might want to make.

Gluten Free - there are some gluten free filo pastries available, so choose those. Alternatively you can use a gluten free puff pastry. If you do this, you might need to cut a pie lid- or use overlapping cut out shapes.
Less spicy/no spice- Harissa can be quite spicy, depending on where it is from. Try Rose harissa or green harissa for a slightly less spiced version. Or omit the harissa altogether and just use a little sun dried tomato paste or pesto, cumin and smoked paprika.
Other vegetables: Switch the butternut squash with carrots or sweet potato.
Double Spinach: The last time I made this pie, I wished I had doubled the spinach! Just add double the spinach, cook it down well then add to the top of the pie.