Fooodlove’s vegan filo potato pie is a real crowd-pleaser for meat-eaters and vegans alike.
Peel the potatoes, cut them in equally sized pieces, place them in a large pot covered with boiling water and simmer them for 25 minutes (or until they are fork-tender).
Drain the water from the pot and use a potato masher to mash the potatoes.
Add the olive oil, parsley, dill, mint, spring onions, salt and pepper, and stir them until all ingredients are combined.
Brush a deep baking tray with olive oil and make sure the sides are well oiled as well.
Line 3 sheets of filo pastry in the baking tray, brushing each one with oil (let the sides overhanging).
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 in pieces, sprinkle a handful of black sesame seeds and bake in a a preheated oven at 180ºC (350ºF) for 50 minutes or until the filo pastry is golden brown.
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