Recipe Scene: Chickpea Filo Pie

I started making this for Meatless Monday, but it’s so good and easy that we now have it any day of the week.  Use the recipe as a guise, and throw in whatever vegies you have n the crisper.  I generally use Greek feta but you can use any cheese – parmesan, tasty, whatever you have on hand.  If you prefer shortcrust or puff pastry you could use either instead, however I do love the buttery crispness of the filo.



3 spring onions, chopped

1 tin chickpeas, drained

3 eggs

Handful of spinach or silverbeet, chopped

2 large mushrooms, chopped

zest of one lemon

200 grams feta

Salt and pepper

Filo pastry

Melted butter



  1. Heat oven to 180 degrees C. Butter a pie dish.
  2. Place the chickpeas in a large bowl and roughly mash. Add the eggs, spinach, mushrooms, lemon zest and salt and pepper.  Crumble the feta into the mix and stir through.
  3. Lay a sheet of filo on the bench and brush lightly with melted butter. Top with another sheet to form a cross, and butter.  Continue until you have 6 layers of pastry.  Place in the dish and pour the mixture in.  Gently drape the excess pastry over the filling, butter a few more sheets of filo,  lightly scrunch them and place them on top of the pie until all the filling is covered.
  4. Bake for about 45 minutes or until the pastry is golden and the filling is set. Serve with a nice salad.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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