Chickpea, Butternut and Spinach Pie
A delicious vegan pie stuffed full of harissa spiked chickpeas, roasted butternut squash and spinach.
For the Butternut Squash & Chickpea Filling
- 1 Butternut Squash , peeled and cubed (around 3cm)
- 480 g (approx) cooked chickpeas (2 x tins or 3 cups)
- 2 tsp harissa (to taste)
- 8 garlic cloves , still in their papery skins
- 1 tsp cumin
- 1 tsp mild chilli powder
- 2 Tbs thyme
- 1 tsp oregano
- 1-2 tbsp Olive Oil
For the Spinach
- 1 250g pack baby spinach leaves (9 cups) you can use more or less if you like!
- 3 cloves garlic , finely minced
- 1 tsp marigold stock powder or other vegetable stock powder
- Salt & pepper to taste.
- 1 tsp olive oil
To make the pie
- 1 pack filo pastry Pack is usually 7-10 sheets. Approx 270g
- olive oil to brush between the sheets
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.
Roast on 220C/ Gas Mark 7 for 30 mins or so, stirring occasionally.
Remove from the oven once the squash is soft and squishy and slightly caramelised on the edges.
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 marigold stock powder and give it all a stir.
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.
To assemble the pie
First, slick your springform pan with olive oil.
Then, brush olive oil onto 6-8 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 (see image 1)
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 20mins until the filo is slightly browned and crispy.
Serve with salad or greens, and maybe some tahini sauce to drizzle.
Calories: 229kcal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 122mg | Potassium: 721mg | Fiber: 9g | Sugar: 7g | Vitamin A: 13447IU | Vitamin C: 33mg | Calcium: 124mg | Iron: 4mg