Posted in Vegan Recipes

Fancy Layered Filo Pie

Fancy Layered Filo Pie Posted on October 6, 20152 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

I’ve been on a bit of a Jus Rol kick lately. God BLESS them for those cinnamon rolls. Despite my recent ailments (investigation continuing) my quality of life has been improved undoubtedly by those warm, sticky, doughy coils of delight. I’ve actually been taking some medication lately to ~clear me out~ and try to reduce discomfort, etc., pending the sigmoidoscopy (which obviously I am super looking forward to. NOT.) and so in the last few days my appetite has been growing.

I decided to grab some Jus Rol filo pastry having no idea whatsoever what I’d do with it. Usually I make little parcels of yum at Christmas. I did a bit of googling and spotted a tasty filo pie. So I stole that idea, and created something wonderful. It’s a sort of weird savoury quiche-baklava (and baklava is definitely next on my list).

The ‘sauce’ is the same as my deep dish chickpea omelette recipe. This makes a happy creamy/quichey filling. I also added some fresh garlic to the mix, and it would be super with some fresh herbs as well.

I covered the bottom of a rectangular over dish with a little olive oil, and put down my first two layers of pastry. I poured some of the omelette mixture in, then spread out a layer of thinly sliced courgette.

I put down my next layer of pastry, poured over some more of the omelette mixture and then spread out a layer of thinly sliced leek and mushroom.

I put down my last (top) layer of pastry and poured the last of the omelette mixture over the top.

I baked this at ~180 degrees for around 45 minutes until it was good and browned on the top and the filling was ‘set’.

I can confirm that this is super duper with a salad, and just as delicious the next day!


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