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!
- 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.
Ingredients
Tips
The filo pastry must be allowed to sit at room temperature for approximately 20 minutes before using it.
While working with the filo pastry sheets, keep a kitchen towel handy to cover the ones you’re not using. If you don’t, they can become dry and unusable.
Directions
You will need about 1 hour 30 minutes to make 6 servings of this recipe, which has approximately 335 calories each. Make sure you have all the ingredients and follow these 9 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
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.
Watch it step-by-step!
Vegan Filo Potato Pie
My patatopita recipe, a vegan filo potato pie, is a real hit with everybody, from sworn meat eaters to vegans. Served up with a side salad, it’s the perfect warming Autumn/Winter lunch - for when I need something sustaining and tasty!
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Easy and delicious. I made this pie and have never used filo pastry before and it turned out great. It was nice and simple and my whole family loved it.
Perfect, light but filling. My potatoes only took 15mins max to boil. So it saved me lots of time.
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