Vegetable pie with squash, spinach and hummus in crisp filo pastry. These vegan pies are perfect for sharing as an appetizer or main course.
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In Collaboration with Artesano de Argento
January is a month of resolutions. Whether it is going to the gym, cooking more meals from scratch, eating less meat or taking up a new hobby,
A lot of us are taking part in Veganuary or simply increasing the number of plant-based meals we enjoy.
These vegetable pies are my go-to vegan recipe to share whenever we have friends over. They appeal to vegans and meat eaters alike and are easy to serve as they are baked in individual portions.
Picture a golden crisp and flaky crust with a delicious filling made with butternut squash, onions, chestnuts, pine nuts, cranberries, spinach and hummus.
Serve as a main course with a crisp green salad, or share as an appetizer paired with my favourite red wine – Artesano de Argento Organic Fairtrade Malbec Cabernet Franc.
This deliciously rich wine is certified organic and vegan so you can add it to your Veganuary shopping list. Artesano de Argento Fairtrade Organic Malbec Cabernet Franc is available at / from Sainsbury’s and selected retailers.
You will need
The filling can be made up to a day in advance and kept chilled until you are ready to assemble your veggie pies.
- Butternut squash
- Onion and garlic
- Dried cranberries or you can use raisins
- Pine nuts
- Chestnuts – these are easily available peeled and cooked in vacuum packs but you can leave them out if preferred
- Spinach
- Hummus – i usually use store bought for convenience but you can also make your own
- Paprika, cumin, allspice and cinnamon
- Filo pastry (also spelled phyllo which more accurately reflects the Greek spelling)
- Olive oil to brush on the pastry
- Sesame seeds
How to make my Vegetable Pie Recipe
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start by making the filling. Heat the oil in a large skillet and pan fry the onions, squash, garlic, cranberries, spices and seasoning over low heat.
Cover the pan with a lid to allow the onions to caramelise and squash to soften, adding a little water when the pan gets too dry. Cook for ten minutes or until the squash is cooked through.
Stir in the chestnuts and pine nuts then add the shredded spinach, stirring until it wilts. At this point you can leave the filling to cool before using or chill until you are ready to make the pies.
Stir the hummus into the filling to bind all the ingredients together. Have a taste and and add salt and pepper, to taste as needed.
Assemble your filo spirals. Rinse a clean linen towel in cold water and wring it out. Open the packet of pastry and keep covered with the towel to keep from drying out.
Lay one piece of filo on a clean countertop with the long edge facing you. Brush with olive oil and add filling along the edge. Roll the pastry over the filling, brushing with oil as you go. Twist into a loose spiral and place on a lined roasting tray. Do not roll the pastry too tightly as the filo can easily split.
Repeat until you have used all of the filling – this recipe makes nine vegetable pies. Brush oil over the top and sprinkle with the sesame seeds.
Bake in a 190C (375F) preheated oven for 30-35 minutes, or until the pastry is golden. Cool slightly before serving.
Storing and freezing
The pies are best eaten as soon as they are cool enough! Keep any leftovers in the fridge for up to a day and reheat in the oven at 180C (350F) for 10-15 minutes to refresh the pastry.
You can freeze the assembled pies before baking them on their baking tray. Bake from frozen, adding 10 minutes to the cooking time.
Vegetable pie variations
You can replace the hummus with vegan soft cheese or feta style cheese if you like.
Any type of greens can be used in place of the spinach, such as kale or chard but they will need to be cooked for longer.
Check out these popular vegan recipes!
- Dal Makhani
- Mushroom Bourguignon – Rich, Delicious and Vegan!
- Vegan Jackfruit ‘Pulled Pork’ Tacos
- Perfect Jacket Potatoes with Vegan Fajitas Topping
- Vegan Shepherd’s Pie with Jackfruit Ragu
- The BEST Vegan Chocolate Cake
HAVE YOU MADE MY VEGAN PIE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Vegetable pie with Squash and Spinach
Ingredients
For the filling
- 1 tbsp olive oil
- 1 onion , finely diced
- 2 garlic cloves , minced
- 450 g (1 lb) butternut squash, cut into small cubes
- 65 g (1/2 cup) dried cranberries, diced
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 70 g (1/2 cup) pine nuts
- 130 g (1 cup) cooked chestnuts, diced
- 90 g (3 cups) spinach, shredded
- 250 g (1 cup) hummus
- 9 sheets filo pastry (phyllo)
- 120 ml (1/2 cup) olive oil, or as needed
- 2 tbsp sesame seeds
Instructions
- Start by making the filling. Heat the oil in a large skillet and pan fry the onions, squash, garlic, cranberries, spices and seasoning over low heat. Cover the pan with a lid to allow the onions to caramelise and squash to soften, adding a little water or vegetable stock if the pan gets too dry. Cook for ten minutes or until the squash is cooked through.
- Stir in the chestnuts and pine nuts then add the shredded spinach, stirring until it wilts. At this point you can leave the filling to cool before using or chill until you are ready to make the pies.
- Stir the hummus into the filling to bind all the ingredients together. Have a taste and and add salt and pepper, to taste as needed.
- Assemble your filo spirals. Open the packet of pastry and keep covered with a clean kitchen towel. Rinse the towel in cold water and wring it out to keep the filo from drying out.
- Lay one piece of filo on a clean countertop with the long edge facing you. Brush with olive oil and add filling along the edge. Roll the pastry over the filling, brushing with oil as you go. Twist into a loose spiral and place on a lined roasting tray. Do not roll the pastry too tightly as the filo can easily split.
- Repeat until you have used all of the filling – this recipe makes nine vegetable pies. Brush oil over the top and sprinkle with the sesame seeds.
- Bake in a 190C (375F) preheated oven for 30-35 minutes, or until the pastry is golden. Cool slightly before serving.
Notes
Prep Ahead
The filling can be made up to a day in advance and kept chilled until you are ready to assemble your veggie pies.Storing and freezing
- The pies are best eaten as soon as they are cool enough! Keep any leftovers in the fridge for up to a day and reheat in the oven at 180C (350F) to refresh the pastry.
- You can freeze the assembled pies before baking them on their baking tray. Bake from frozen, adding 10 minutes to the cooking time.
Vegetable pie variations
- Replace the hummus with vegan soft cheese or feta style cheese if you like.
- Any type of greens can be used in place of the spinach, such as kale or chard but they will need to be cooked for longer.
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