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Flora Recipes

Parsnip and Squash Filo Pie

Method

  1. In a large sauce pan, heat 2 tbsp of Flora. Add the onion with a pinch of salt and cook until softened, around 6 mins, then add the garlic, ginger and chilli and cook for 2 mins further.
  2. Add the cumin seeds and turmeric and cook for another minute, before tossing in the chopped vegetables. Stir to coat, then tip in the coconut milk along with the stock. Bring to the boil then reduce to a simmer, simmer for 40 mins, until you are left with thick sauce coating the cooked vegetables.
  3. Stir the spinach in, season and add the lemon juice to taste. Tip into the base of a pie dish.
  4. Heat the oven to 180C/160C fan. Brush a sheet of filo on one side, scrunch up and place on top of the pie. Repeat with the remaining sheets of filo until the top is covered. Scatter with the onion seeds and bake for 25 mins, until crisp. Allow to cool a little then serve.

Ingredients

  • 60g Flora Original
  • 1 onion, diced
  • 1 clove garlic, grated
  • Thumb sized chunk ginger, grated
  • 1 small red chilli, finely chopped
  • 1 tsp cumin seeds
  • 2 tsp turmeric
  • 250g parsnips, peeled and chopped into 3cm chunks
  • 250g squash, peeled and chopped into 3cm chunks
  • 250g potatoes, peeled and chopped into 3cm chunks
  • 400ml coconut milk
  • 400ml vegetable stock
  • 200g spinach
  • 1 lemon, juiced
  • 1 tbsp black onion seeds
  • 8 sheets of Filo pastry

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