Vegan Filo Potato Pie

Vegan Filo Potato Pie

  • 6 servings
  • 1 hr 30 mins
  • 335 kcal
  • DF VG VE

This vegan filo potato pie is a brilliant crowd-pleaser. Any vegetarian filo pie is a hit with me, as a veggie myself, but I love to have lots of vegan recipes in my arsenal to make sure I can feed all of my guests equally well. Filo pie is a brilliant use of filo pastry, which is very popular in Greek cuisine, and so versatile. Any Patatopita recipe (that’s potato pie in Greek!) has to be topped with that filo crunch, and then have a rich centre. Serve this eggless potato pie with a side salad for a lighter lunch, use it as a luxurious side to a bigger meat, or veggie, main dish, or make a big dish and cut into smaller pieces, for brilliant party mouthfuls!

Adding leek, and going for a potato and leek pie, is another option which is really lovely come wintertime, and a little bit of an alternative to the classic potato and onion pie that’s so classic in the UK. This potato filo option has all of those Greek flavours, imparted by the dill and parsley, and the sprinkle of sesame on top adds both that Greek nuttiness and of course a range of essential nutrients and vitamins, like phenolic antioxidants, minerals and protein - all vital, particularly to a vegan diet.

Vegan Filo Potato Pie
Tips

The filo pastry needs to be at room temperature for about 20 minutes before use.

While placing the the filo pastry sheets to your baking tray, make sure to cover the ones you don’t use with a kitchen towel, because they can get dry.

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