Vegetarian filo pie

Vegan pumpkin filo pie is an impressive yet quite easy to make veggie centrepiece, perfect for big family gatherings, like Christmas or Thanksgiving.

Comfort food need not be unhealthy, with a protein-packed pie covered with a light, flaky filo pastry to warm you from the inside.

Often, spanakopita (a savory Greek spinach pie) is layered in a casserole dish or painstakingly formed into tiny perfect triangles. We’ve taken liberties with tradition and molded it into an open-face tart that requires much less intricate technique. The result is a “pie” with extra ruffly, crisp wisps of golden brown phyllo, forming a crown around the edges.

This Turkey and Mushroom Filo Pie recipe, from Dean Edwards' Feelgood Family Food, is a great way to use up left over turkey. Serve as individual pies or bake one big one everyone can take a slice from.

This veggie spinach and ricotta pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can also make it ahead.

This simple and comforting mushroom filo pie is one of our favourite autumnal meals. It’s lightly spiced with nutmeg and mustard, which pair brilliantly with the earthy mushrooms, and it’s all topped with lovely crunchy filo sheets

Our vegetarian pie is easy, comforting and can be enjoyed warm or cold. It takes 15 minutes to prepare and is 303 calories per portion.

A Vegetable Filo Pastry Pie to Give you a Really Good Filling! – Supercharged Food

This vegan filo potato pie is a brilliant crowd-pleaser. Any vegetarian filo pie is a hit with me, as a veggie myself, but I love to have lots of vegan recipes in my arsenal to make sure I can feed all of my guests equally well. Filo pie is a brilliant use of filo pastry, which is very popular in Greek cuisine, and so versatile. Any Patatopita recipe (that’s potato pie in Greek!) has to be topped with that filo crunch, and then have a rich centre. Serve this eggless potato pie with a side…