Freezer Pantry Vego Filo Pastry Pie

Serves 4

Time 45 minutes

Ingredients

2 tbsp garlic infused extra virgin olive oil* 

500g frozen mixed spring greens 

250g frozen peas 

1 cup vegetable stock 

½ tsp dried Italian herbs 

½ tsp sweet paprika 

2x 400g tin cannellini or butter beans, rinsed and drained 

3 tbsp wholemeal flour 

2 tbsp tomato paste

2 tbsp nutritional yeast 

3 tbsp caramelised onion

12 sheets filo pastry 

Extra virgin olive oil for the pastry 

Method

Preheat the oven to 180°C. 

Heat a large (30 cm diameter+) stove and oven-friendly saute pan on medium heat and preheat the oven. Add garlic-infused extra virgin olive oil (or olive oil + minced garlic + onion and cook for 5-6 minutes until translucent), then add the frozen spring greens and peas and vegetable stock, Italian herbs and sweet paprika, then cover and cook for 5-6 minutes to let the vegetables defrost. 

Add the beans and wholemeal flour and toss to coat the flour over the vegetables and beans. Add tomato paste, nutritional yeast and caramelised onion, mix and then bring off the heat. 

Take one piece of filo pastry and scrunch into loose spiral and place on top of the pie, repeat with the remaining filo pastry until all is used. Generously brush extra virgin olive oil into the creases of all the pastry. Place in the oven to bake for 25 minutes or until the pastry is golden. 

Once cooked, allow the pie to cool slightly before serving.