A delicious potato pie veganised. This Greek favourite is a brilliant way to use up leftover mash, and it works equally well as a side dish or main with salad!
Remove the skins from the potatoes, cut them into similar-sized pieces, and place them in a large pot covered with boiling water for 25 minutes (or until fork-tender).
Empty the water from the pot, then use a potato masher to mash the potatoes.
Pour in the olive oil, followed by the parsley, dill, mint, and spring onions. Season with salt and pepper and stir until everything is evenly mixed.
Brush a deep baking tray with olive oil, making sure the sides of the tray are well oiled as well.
Line 3 sheets of filo pastry in the baking tray. Brush each sheet with oil and let the sides overhang.
Add all the potato filling and even it out with a spoon to create a thick potato layer.
Add the remaining 2 sheets of filo pastry and brush each one with olive oil.
Fold the overhanging filo sheets inwards and once again brush the top of the pie with olive oil.
Slice the potato pie into pieces, sprinkle a handful of black sesame seeds and bake in a preheated oven at 180ºC (350ºF) for 50 minutes or until the filo pastry is golden brown.
You have to try this! Tap below to get the full recipe, tips and many more.