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Butternut Squash and Chickpea Pie.
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3.59 from 17 votes

Chickpea, Butternut and Spinach Pie

A delicious vegan pie stuffed full of harissa spiked chickpeas, roasted butternut squash and spinach.
Prep Time1 hr
Cook Time20 mins
Course: Main Course
Cuisine: Vegan
Keyword: butternut squash, chickpea, filo pastry, harissa, savoury spinach muffin, vegan pie
Servings: 6
Calories: 229kcal
Author: Louise-Claire Cayzer


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
  • salt
  • 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