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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.

Ingredients: 

  • 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.

Method: 

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.

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