Olive, Tomato & Bean Filo Pie

The ultimate showstopper, this plant-based, high-fibre, high-protein one-pot pie is packed with Mediterranean flavour and tastes incredible. Perfect for both veggies and meat-eaters alike, it’s a hearty yet nourishing dish topped with crisp, golden filo pastry. Fragata Piri Piri stuffed Manzanilla olives bring a rich savoury depth with a subtle fruity heat. Serve with your favourite greens or a fresh salad for a vibrant finish. Perfect for sharing and guaranteed to impress.

Serves 4

Prep time 10 minutes

Cook Time 30 minutes

Difficulty Easy

Home » Recipes » Dinner » Olive, Tomato & Bean Filo Pie

Ingredients

1 tbsp olive oil

1 leek, thinly sliced

4 garlic cloves, crushed

1 courgette, chopped small

1 red pepper, chopped small

1 tsp sweet smoked paprika

½ tsp dried basil

½ tsp dried oregano

1 x tin Fragata Piri Piri Stuffed Olives, chopped in half

80g sun-dried tomatoes, chopped

1 x 400g tin cannellini beans

1 x 400g tin chopped tomatoes

5 sheets filo pastry

Method

Preheat the oven to 160Fan/180ºC.

For the pie, add the olive oil to an oven-proof casserole dish (approx. 26-cm diameter) and once hot, add the leek and garlic. Fry off for 5 minutes until softening.

Add the courgette, red pepper, the spices and herbs and some salt and pepper. Allow to fry for 5-10 minutes until softening and smelling fragrant.

Pour in the chopped olives, sun-dried tomatoes, cannellini beans and chopped tomatoes and stir well. Place a lid on the pan and cook for 10 minutes.

Stir the pie filling and smooth over the top. Remove from the heat.

Take each piece of filo pastry and scrunch it up and place it on top to cover the whole pie. (We used four sheets and then ripped up the 5th to fill the gaps).

Drizzle with some olive oil and lightly brush the pastry. Sprinkle with the sesame seeds.

Bake for 10-15 minutes, turning the pie around halfway through cooking until the pastry is golden brown all over.

Remove from the oven and serve with your favourite sides and some fresh basil.