Sweet Potato and Sprouts Filo Pie

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Sweet Potato and Sprouts Filo Pie
Serves 6⁠⠀


  • – 750g sweet potatoes⁠⠀
  • – 1 tbsp rapessed oil⁠⠀
  • -1 onion, finely chopped⁠⠀
  • – 1 clove of garlic, minced⁠⠀
  • – 250g Brussels sprouts, washed and quartered⁠⠀
  • – 75g spinach⁠⠀
  • – 1 tbsp tomato paste⁠⠀
  • – 1 tbsp dried oregano⁠⠀
  • – 1/2 tsp ground cumin⁠⠀
  • – 1 tin chickpeas⁠⠀
  • – 2 tins chopped tomatoes⁠⠀
  • – salt and pepper⁠⠀
  • – 8 sheets filo pastry⁠⠀
  • – spray oil⁠⠀


  1. Preheat the oven to 200C. 
Boil the sweet potato cubes for 4 minutes until they begin to soften. Drain well and set aside.⁠⠀
  2.  Meanwhile, heat the oil in a large frying pan, and add the onion and sprouts. Cook for 4 minutes or until soft but not browned, then add the garlic and cook for a further minute. Stir in the sweet potatoes, spinach, tomato paste, oregano, cumin, chickpeas and tinned tomatoes. Stir well and transfer to a heatproof baking dish.⁠⠀
  3. Spray the sheets of filo with spray oil. Roughly scrunch the sheets and place on top of the sprout and sweet potato mixture, continuing until all the pie is covered. Bake for 20 minutes or until the filo is lightly browned.⁠⠀
source @kateveggiedesserts

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