Veggie Bulgur Pie with Filo

Veggie Bulgur Pie with Filo

This veggie bulgur pie recipe is a quick and easy way to turn ordinary vegetables into something special. It’s also high in protein and fiber.

  • 12 servings
  • 1 hr 10 mins
  • 369 kcal
  • NF VE
Veggie Bulgur Pie with Filo

Pies are a cherished family tradition in our home - everyone has a soft spot for them! They make a great snack or packed lunch for my daughters. A while ago, I was making a pie with greens and somehow the stuffing ended up being quite runny. To prevent my phyllo pastry from becoming too soggy, I started looking for ingredients that could soak up the extra juices without affecting the recipe’s taste. I found that using semolina or bulgur was a suggested solution, so I decided to give it a try with the latter. Not only did my pie come out great, but the bulgur also gave me an idea for an entirely new vegetarian pie recipe!

Bulgur is a whole grain that is made of several different types of wheat. It is often used in dishes like this veggie bulgur pie, where it is combined with vegetables and a sauce to create a hearty and satisfying meal. Bulgur is also high in fiber and protein, making it a healthy choice for anyone looking for a nutritious meal.

It turns out that there are many bulgur pie recipes available, but the majority of them contain ground beef. I am vegetarian, so I decided to create a meatless version that is more appealing to my Mediterranean taste buds. This veggie bulgur pie with filo is a great way to turn ordinary vegetables into something special. It’s also quick and easy to make—all you need is some finely chopped fresh vegetables, bulgur, and a few pantry staples like Greek olive oil and herbs. The filling for this pie is then layered between layers of phyllo dough, and baked until golden brown.

The bulgur pie crust exceeded my expectations! It was not only crispy and flaky like a classic pie crust, but the added texture from the bulgur gave it wonderful depth. The filling was also delicious carrying the bulgur’s nutty flavor. Paired with a crisp green salad or roasted vegetables, this veggie bulgur pie is a delicious and nutritious meal that the whole family can enjoy. This recipe makes twelve generous servings, and leftovers can be stored in an airtight container for up to three days. So it’s perfect for busy weeknights or when you have unexpected guests over!

Give this veggie bulgur pie a try and your taste buds will thank you. It’s a delicious way to enjoy whole grains and vegetables in one tasty dish. Enjoy!

Ingredients

  • Filling
  • Pie

Tips

With this recipe, you can get creative and add any vegetables you want, such as courgettes or mushrooms.

I prefer to use country-style filo pastry for this recipe because it’s thicker, but you can use any type of filo pastry.

You’ll want to make sure you read the instructions on the filo pastry package before using, as different brands have varying recommendations on whether or not the dough should be brought to room temperature first.

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Directions

You will need about 1 hour 10 minutes to make 12 servings of this recipe, which has approximately 369 calories each. Make sure you have all the ingredients and follow these 13 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

Watch it step-by-step!

Veggie Bulgur Pie with Filo

Bulgur has been around for centuries and it's time you discovered this whole-grain treasure. A variety of dishes- such as my meatless veggie bulgar pie- can be made with Bulgur due to its ability to pair well with vegetables.

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Comments

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Molly
Molly29 Nov, 22 @ 12:57pm

This looks amazing and very unique. Never had bulgur like this before! Thanks for sharing.

Niki
Niki28 Dec, 22 @ 12:19pm

Never had bulgur before. This pie looks delicious though. I’ll give it a try! Thank you

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