Courgette, pistachio and olive filo pie
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
Ideal for laid-back summer gatherings, this filo pie is as impressive as it is easy. The combination of crisp filo pastry with the silky, creamy filling is a dream. And you can make it all in one pan for stress-free hosting.
Each serving provides 566 kcal, 14.9g protein, 40.1g carbohydrate (of which 6.5g sugars), 36.3g fat (of which 4.9g saturates), 9.8g fibre and 1.24g salt.
Ingredients
- 120ml/4fl oz olive oil
- 1½ tsp fennel seeds, crushed
- ½ tsp cumin seeds, crushed
- 1kg/2lb 4oz courgettes, very finely sliced (ideally with a mandoline)
- 1 fennel bulb, very finely sliced (ideally with a mandoline)
- 6 garlic cloves, very finely sliced (ideally with a mandoline)
- 70g/3oz baby spinach
- 65g/2⅓oz pitted green olives, roughly chopped
- 50g/1¾oz roasted and salted pistachios, shelled and chopped
- 3 tsp sumac
- 250g/9oz hummus
- 10g/⅓oz mint leaves, finely sliced
- 400g tin chickpeas, drained
- 5–7 sheets filo pastry
- fine sea salt
Method
Preheat the oven to 190C/170C Fan/Gas 5.
Heat 100ml/3½fl oz of the olive oil in a large cast iron skillet or ovenproof frying pan (26–28cm/10½–11in) over a medium heat (if you don't have an ovenproof pan, cook the filling in a frying pan then transfer to a baking dish before adding the pastry). Add 1 teaspoon fennel seeds and the cumin seeds. Fry for 1 minute or until fragrant.
Add the courgettes, fennel and garlic along with 2 teaspoons salt. Gently fry for about 20 minutes over a medium heat, until softened. Stir occasionally but not too much as they will break apart.
Add the spinach and stir gently until softened (about 5 minutes). Gently stir in the olives, 40g/1½oz pistachios, 2 teaspoons sumac, hummus, mint leaves and chickpeas. Remove from the heat.
Brush a sheet of filo with some of the remaining oil, then scrunch it up and place it on top of the filling. Repeat with the remaining filo until the pie is covered.
Scatter over the remaining fennel seeds and some salt. Bake for 10–12 minutes until the pastry is golden brown. Sprinkle over the remaining pistachios and sumac and serve.
