Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

Artichoke, Butterbean & Filo Pie with Olives and Sundried Tomatoes

2 spoon difficulty rating

50-60 minutes

Serves: 4

Artichoke, Butterbean & Filo Pie with Olives and Sundried Tomatoes

This unique combination of ingredients creates a deliciously creamy yet textured and tangy pie. Any type of artichoke hearts/bottoms can be used: frozen; tinned in brine or marinated in oil in a jar. And try experimenting with other ingredients - eg roasted red pepper in strips; grated vegan cheese grated on the top; leftover roast vegetables... you can even switch from white beans to others but the flavour will change too!

Low-fat and diabetic note
The pie can be made using only oil spray so it is reduced fat but not super-low! However, a small portion would be fine. In addition...

  • use low-fat sundried tomatoes (eg the slow roasted variety or ordinary dried ones that need to be pre-soaked in hot water)
  • use soya milk instead of olive oil to mash and cream-up the beans
  • don't add too many olives.


  • 1 medium red onion, chopped plus a little olive oil or oil spray to cook
  • 2 tins of butterbeans, rinsed and drained OR 480g home-cooked beans
  • 2 tbsp finely chopped flat leaf parsley plus more to taste if needed
  • 2 tbsp olive oil (or soya milk if making reduced-fat version)
  • 4 tsp lemon juice
  • ½ - 1 tsp salt, according to taste
  • Black pepper – freshly ground – to taste
  • ⅛- ¼ tsp cayenne pepper – start with minimum, taste and add more if desired
  • 400g artichoke hearts or bottoms, drained or defrosted
  • 4 tbsp chopped pitted kalamata or black olives
  • 3 large sundried tomatoes, chopped very small with scissors. Any type: in oil; dried that are rehydrated in hot waters; slow roasted
  • Filo pastry sheets (about 1/3 of a pack)
  • Oil or oil spray to coat the filo layers – use olive oil or the flavoured oil from either a jar of artichoke hearts or sundried tomatoes. Use oil spray if you are watching your fat intake.


1. Preheat the oven to 200˚C/400◦F/Gas Mark 6.

2. In a frying pan, wok or heavy-bottomed pan, heat a little olive oil/oil spray and sauté the onion until tender – add a little water if it starts to dry out.

3. Part-blend some of the butterbeans until smooth and creamy. Mash the rest gently with a potato masher – aim for some texture amongst the creamed beans. Add the olive oil, lemon juice, parsley, salt and cayenne. Mix in well.

4. Add the chopped artichoke hearts, olives and sundried tomatoes. Mix in gently. Taste the mixture and add more lemon juice/salt/pepper if necessary.

5. Oil an 8 inch square baking dish – metal or ceramic. Line it with several overlapping layers of filo sheets, oiling each layer well. Make sure the sheets overhang the tray so they can be folded back on top of the bake.

6. Spoon half the filling smoothly and evenly on top of the filo base. Fold over some of the filo layers, add more oiled filo and repeat with the second part of the filling. Finish the process with more layers of oiled filo.

7. Bake for 20-30 minutes or until golden brown. Remove from the oven. Allow to cool a little before slicing into portions.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »