Sweet Potato, Feta and Chilli Pie
Sweet Potato, Feta and Chilli Vegetarian Pie recipe. Soft sweet potato mixed with salty feta and fiery chilli make for a delicious meat free pie filling. The crispy filo pastry adds texture to this vegetarian pie recipe.
Ingredients
- 650 g Sweet Potatoes Peeled
- 1/2 Lemon
- 1 Red Chilli Finely Chopped
- 2 Spring Onions Finely sliced
- 150 g Feta Cheese Crumbled
- 1 pack Filo Pastry Around 6-8 sheets
- Salt and Pepper
- 50 g Butter Melted
Instructions
- Cut the sweet potato into large, even sized chunks. Add to a large bowl with the halved lemon. Cover the bowl with cling film and microwave for 10 minutes. The sweet potato should be soft and cooked all the way through. If it is not, give it another few minutes in the microwave.
- Pre-heat the oven to 200C. Squeeze the lemon juice into the sweet potato and roughly mash with a fork. Add the chopped chilli, sliced spring onion and feta cheese and roughly mix to just combine. Season generously with salt and black pepper.
- Lay the filo sheets on a clean work surface and cover with a clean, damp cloth to ensure they don’t dry out as you work. Brush a 20cm cake tin with butter.
- Layer six sheets of filo in the bottom of the dish. Between each sheet, brush generously with the melted butter. Overlap each sheet by about 45 degrees, ensuring that half of each sheet covers the base while the other half overhangs the dish.
- Spoon the sweet potato mixture into the pie base. Fold the overhanging filo over the filling to enclose it and brush with more butter.
- Bake in the hot oven for 25-30 minutes, until the filo pastry is crisp and golden. This vegetarian pie is delicious hot or cold.
