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Dinner

Garden Veg Filo Pie

Cooking time
25 mins
Preparation time
10 mins
Serves
Serves 2
+373kcal
  • NF
  • V

How to Make It

Chop up the courgette.

Cut the broccoli into florets.

Cut the cauliflower into florets.

Chop up the mushrooms.

Boil the broccoli and cauliflower.

Fry leeks in oil.

Add the rest of the vegetables in the pan and add black pepper, fresh thyme, Italian Herbs.

Leave to soften on a medium heat for 5-8 minutes.

Add vegetable stock and a 1 tablespoon of wholegrain mustard, cornflour, greek yoghurt, frozen peas, add florets to pan and spinach leaves.

Transfer into a pie dish and add the filo pastry sheets, scrunch and place

Drizzle olive oil on top of the filo pastry

Cook in the oven on 180°, for 20 minutes.

To serve, sprinkle more fresh thyme and pomegranate seeds

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