Nigella Courgette and Chick Pea Filo Pie

This courgette and chickpea filo pie is a delicious vegetarian dish with crispy filo pastry and a flavorful, spiced filling. The mix of soft courgettes, nutty chickpeas, and fragrant rice makes it a hearty meal. It’s perfect for lunch, dinner, or a light snack!

Ingredients Needed:

• ½ teaspoon cumin
• 1 small onion (finely diced)
• 2 tablespoons olive oil
• ½ teaspoon turmeric
• 1 teaspoon ground coriander
• 3 plump courgettes
• 125 grams of basmati rice
• 500 millilitres of vegetable stock
• 2 x 400 grams tins chickpeas (drained)
• 100 grams of melted butter
• 200 grams filo pastry

How To Make Courgette and Chick Pea Filo Pie?

1. Preheat the oven: Set it to 200ºC. Place a baking sheet inside to heat.
2. Cook the onions and spices: Heat olive oil in a pan. Add cumin and onion, frying until soft. Stir in turmeric and coriander.
3. Add courgettes: Mix in the diced courgettes and cook on high heat until soft but still holding their shape.
4. Cook the rice: Stir in the basmati rice, coating it in the spices. Add vegetable stock, 100ml at a time, stirring until the rice absorbs all the liquid and is fully cooked. Remove from heat and mix in the chickpeas. Season to taste.
5. Prepare the filo pastry: Brush a 22cm springform tin with melted butter. Layer ¾ of the filo pastry inside, brushing each sheet with butter and leaving some hanging over the sides.
6. Assemble the pie: Spoon the filling into the pastry-lined tin. Fold the overhanging filo over the top and scrunch the remaining sheets on top. Brush with more melted butter.
7. Bake the pie: Place in the oven and bake for 20 minutes, or until the filo is golden and crisp. Insert a knife in the center—if it feels hot to the touch, the pie is ready.

Recipe Tips:

• Cook the courgettes the right way: Fry the courgettes on high heat until they soften but don’t release too much water. This keeps the pie from becoming soggy.
• Layer the filo carefully: Brush each filo sheet with melted butter before layering. This helps it stay crispy and prevents it from drying out or breaking.
• Let the filling cool before assembling: If the filling is too hot when added to the filo, it can make the pastry soft and weak. Let it cool slightly for a firmer pie.
• Seal the edges properly: Fold the overhanging filo neatly over the filling and press gently to create a secure seal. This keeps the pie from falling apart when slicing.
• Check for doneness: To make sure the pie is hot in the middle, insert a thin knife. If the blade feels hot to the touch when removed, the pie is ready.

How To Store & Reheat Leftovers?

• Refrigerate: Let the courgette and chickpea filo pie cool to room temperature first. Then, put it in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Wrap the pie well in cling film and foil to keep it fresh. Freeze for up to 2 months.
• Reheat: Set the air fryer to 160ºC. Place the pie inside and heat for 5-7 minutes until hot and crispy.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 320mg
• Potassium: 480mg
• Total Carbohydrate: 45g
• Dietary Fiber: 6g
• Sugars: 3g
• Protein: 12g

Try More Nigella  Lawson Recipes:

• Nigella Courgette Pasta
• Nigella Courgette Fritters
• Nigella Butternut and Chick Pea Soup With Bulgur Wheat