Roasted Vegetable Filo Pie

As you know, I usually squirrel extra roasted veggies into the freezer for a quick addition to many recipes.  Here is another one!  Very flexible - this is more a guide than a recipe. Change it to your flavour preferences. Just defrost the veggies for a few hours, mix with some beans, maybe some spicy sauce or chutney, maybe add a few fresh spinach leaves and herbs, then tumble into a pie dish lined with a few filo pastry sheets and bake.  Dinner sorted!  Enjoy!  Colleen

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

Roast Veg Filo Feed Your InnerCook

 Preparation    Defrost your pre-Roasted Veggies a few hours (flat pack = speedier defrost) 
                         then  5 - 10 minutes to mix and assemble 
Cooking           depends on dish size.  Allow 30 - 45 minutes to heat through and brown.

Ingredients  Amounts depend on how big a pie you want to make, keep adding til you have                        enough to fill your pie dish.


Sheets of Filo pastry.  I usually use about 4 - 6 on the base and 2 or 3 on top. 

TIP: Filo dries out quickly so remove the sheets you need and return rest to fridge in airtight covering.  If you find filo drying out - cover with a clean tea-towel and proceed quickly to finish preparation.

Melted butter or olive oil to brush over each sheet of pastry

My frozen pre-roasted veggies usually include:  onions, potatoes, sweet potatoes, pumpkin, carrots, cauliflower etc.   Whenever I get the chance, I pop an extra tray or two of veg in the oven to roast and then reserve these roasted veggies for a future meal.

I usually add some of these (depends if you are aiming for ,eg, Italian or Indian flavours) 
- you get the idea -  eg No curry paste with pesto!! :

a tin of drained and rinsed beans - cannellini, chickpea or brown lentils
some crushed garlic
Check if you need to add a splash of olive oil to moisten your veggie mix.
fresh veggies :  some spinach leaves or finely chopped kale, sliced green beans,  mushrooms
fresh herbs and spices   eg  thyme, rosemary, or curry powder ,  parsley etc
maybe a small tin of tomatoes (maybe add a dash of the juice)  You want a moist NOT sloppy mix.
VIP: a couple of spoons (to your preference)  of condiment etc:   tomato chilli sauce, massaman curry paste or a pesto  or a chutney. This brings the pie flavours to life and adds the necessary zing.
Have a taste - add what else you think is needed plus check for salt and pepper.

Remember:  don't make a watery sloppy mix, the pie retains the moisture within the ingredients but it won't soak up the excess.  Eating Damp filo pastry is not happiness.

Method
Preheat oven to 190 -200 ℃ 
Grease your pie dish well.  Something with a bit of depth is good to use.
One at a time, brush the filo pastry sheets with a little butter or oil
Lay over and cover the base of pie dish to form the lower crust.
Use a large bowl and gently mix the veggies with your chosen beans, condiment and herbs and spices.
Tumble the veggie mixture onto the filo sheets.
Brush the final filo sheets with butter or oil and use to cover the veggies.
Stab a couple of very small holes into the crust to allow steam to escape.  
Option:  Sprinkle with sesame seeds or poppy seeds.

Bake for approx 30 - 45 minutes depending on size of dish.  Pie filling should be heated through and crust turns a bit golden.
Serve as it is, or with a delicious green salad.  Great for leftovers the next day too.
                          Enjoy!    Colleen