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.
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