Packed with tender roasted veg and halloumi, this golden, flaky filo pie is a guaranteed showstopper. It's a great way to use up any extra veg you have lingering in the fridge. Serve with green salad, if you like, and tuck in.
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Yields:
6 - 8 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
382
Ingredients
2
peppers, deseeded and roughly chopped
2
medium-sized sweet potatoes, cut into 2cm pieces
1
red onion, finely chopped
2
courgettes, roughly chopped
200g
mushrooms, roughly chopped
2Tbsp.
extra virgin olive oil, plus extra to brush
1Tbsp.
dried mixed herbs
250g
pack halloumi, finely chopped
Small handful fresh parsley or fresh oregano, roughly chopped
5
filo pastry sheets, each measuring about 32cm x 38cm
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put veg into a large roasting tin and toss through the oil, dried herbs and lots of seasoning. Roast for 30min, tossing midway through. Set aside to cool completely, then stir through the halloumi and fresh herbs. Check the seasoning.
Step 2
Preheat oven to 200°C (180°C fan) mark 6 and lightly grease a 20.5cm round springform tin. Brush one side of each filo sheet with a little oil, then arrange oil-side down in the tin, leaving no gaps at the base or sides (let excess filo hang over the edges).
Step 3
Pile filling into the pastry and press down firmly to level. Cover filling with overhanging pastry, scrunching up filo. Bake pie in oven for 20min, then unclip and remove metal rim. Bake for a further 10-15min until deep golden.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
