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Artichoke, Butterbean Filo Pie for Caterers

freezable
2 spoon difficulty rating

45-60 minutes

Portions depend on pricing and what else is being served with the pie

Serves: 12-16 servings

Artichoke, Butterbean Filo Pie for Caterers

A unique creamy, flaky pie with a Mediterranean twist. Nice served with plain vegan yoghurt with a hint of garlic and chopped mixed herbs mixed in. The top can also be sprinkled with sesame or poppy seeds before baking.   

Ingredients: 

3 large red onions, chopped thinly into rings or half rings, plus a little olive oil or oil spray
8 x 400g tins of butterbeans, rinsed and drained OR 1.9K cooked beans
170ml olive oil
120ml lemon juice
1 large bunch of flat leaf parsley, finely chopped
2 tsp salt plus a very light sprinkling on each layer of the pie
½ tsp black pepper plus a very light sprinkling on each layer of the pie
½ tsp cayenne pepper
1K frozen or tinned artichoke hearts and/or bottoms, chopped into smallish chunks
300g black or mixed olives, chopped quite fine – enough to enhance the flavours of the other ingredients without taking over
12 large sundried tomatoes, chopped very small with scissors
Olive oil or a mixture of olive and plain oil for basting the filo pastry

Method: 

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Gently sauté the onions in the oil or oil spray until soft and slightly caramelised.
  3. Meanwhile, in a bowl, partially blend the butterbeans - you want them creamy but with a bit of texture.
  4. Mix in the cooked onions, oil, lemon juice, chopped parsley, salt, black pepper, cayenne, artichoke pieces, olives and sundried tomatoes. Stir well so everything is well distributed in the bean mixture.
  5. Oil a large metal baking dish (about 35cm x 30cm and 3-4 cm deep).
  6. Line it with several overlapping layers of filo sheets, oiling each layer well. Keep the other filo sheets from drying out by covering them with a clean damp teatowel.
  7. Place half the mixture on top of the first few layers, fold over the sheets but keep some back so you can add more sheets, then another layer of filling. Use olive oil or oil spray on each layer of filo and sprinkle each layer of filling with a little salt and black pepper.
  8. Make sure the sheets overhang the tray so they can be folded back on top of the bake. Parcel the entire pie up, brush with oil or oil spray and put in the oven.
  9. Bake for 20-30 minutes or until golden brown. Remove from the oven. Allow to cool a little before slicing into portions. 

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