Moroccan Feta & Chickpea Filo Pie
Caramelized onions and chickpeas with feta cheese cooked with an authentic Moroccan tomato based sauce and topped with crispy golden filo pastry
Keep stirring the onions on a medium heat, you may need to add slightly more olive oil to really caramelise them, don’t be afraid to give them another 5 mins in the pan. Be careful when handling the pastry it's very delicate.
Cooking Method
- Pre heat the oven 180c fan 160c gas mark 4
- In a hot pan, warm the olive oil on a medium heat and cook the onions for about 15 mins, stirring every so often until they are soft and starting to colour
- Add the garlic and carrots and cook for a further 4 mins on a medium to high heat
- Add the Puréety Moroccan seasoning and stir into the pan
- Now pour in the water, chopped tomatoes and cherry tomatoes and bring to the boil
- Next add the chickpeas and peppers and thoroughly stir
- Simmer for 15-25 minutes or until the carrots are nearly cooked
- Take off the heat, mix through the herbs and transfer the mixture to the pie dish. Crumble the feta cheese over the top, avoiding the sides of the dish
- One at a time, lay the filo pastry sheets out and spray with olive oil spray and season with sea salt, then lightly scrunch them to add texture and height to the pie topping
- Arrange the filo pastry on top of the pie filling
- Cook the pie in the pre-heated oven and bake for 20 minutes or until golden brown, turning the dish halfway through to ensure even cookery
Ingredients
- 20ml Olive Oil
- 1each White Onion , Sliced
- 1each Red Onion , Sliced
- 2 cloveseach Garlic , Sliced - finely
- 400g Chopped Tomatoes
- 280g Chargrilled Marinated Peppers , Sliced
- 12each Cherry Tomatoes , Halved
- 70g Carrot , Grated
- 400g Chickpeas , Drained
- 150g Feta Cheese , Crumbled
- 15g Mint , Chopped
- 15g Parsley , Chopped
- 250ml Water
- 270g Filo Pastry
- Olive Oil Spray
- Sea Salt Flakes
Reviews
Feel the love...
No love just yet... If you have tried our Moroccan Feta & Chickpea Filo Pie why not leave a review!