The Kitchen

Butternut Squash and Chickpea Filo Pie

Quick and easy, yet looks like a show stopper…

Serves: 4


• 1 tsp olive oil
• 3 large pre-made filo pastry sheets
• 1 red pepper, cut into large chunks
• 175g butternut squash, cut into chunks no thicker than 1cm
• 1 400g can chickpeas, drained and rinsed
• 50g reduced-fat salad cheese/feta
• Large handful rocket leaves, washed and dried


1. Pre-heat the oven to 180°C (fan).
2. Using a baking tray slightly smaller than your filo sheets, spread one out, so it curls up slightly at the edge of the tray.
3. Brush briefly with some of the oil, then repeat with the other two sheets.
4. Spread the pepper, butternut, chickpeas and cheese over the filo, then bake in the oven for about 25 minutes or until golden
5. Sprinkle over the rocket and serve your portion.

Top Tip

You can substitute the chickpeas with any beans you have and the rocket with fresh coriander if you prefer.

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