Vegan Filo Potato Pie

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!

what you'll need
  • 4 large potatoes
  • 1 tsp salt
  • ¼ tsp pepper
  • 50 ml olive oil
  • ½ bunch dill
  • ½ bunch parsley
  • 5 mint leaves
  • 2 spring onions
  • 5 sheets filo pastry
  • black sesame seeds
  • 50 ml olive oil (for the filo pastry)
View ingredients
step 1

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).

step 2

Empty the water from the pot, then use a potato masher to mash the potatoes.

step 3

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.

step 4

Brush a deep baking tray with olive oil, making sure the sides of the tray are well oiled as well.

step 5

Line 3 sheets of filo pastry in the baking tray. Brush each sheet with oil and let the sides overhang.

step 6

Add all the potato filling and even it out with a spoon to create a thick potato layer.

step 7

Add the remaining 2 sheets of filo pastry and brush each one with olive oil.

step 8

Fold the overhanging filo sheets inwards and once again brush the top of the pie with olive oil.

step 9

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.

Vegan Filo Potato Pie

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