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
200 g mushrooms, roughly chopped
2 Tbsp. extra virgin olive oil, plus extra to brush
1 Tbsp. dried mixed herbs
250 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
