Description
A delightful Curried Filo Pie combining fragrant Indian spices with a crisp, flaky filo pastry crust. This savory pie features a flavorful filling of spiced chicken or chickpeas, peas, and carrots bound with creamy Greek yogurt, baked until golden brown. Perfect as a main course with a side salad or chutney, it offers a comforting fusion dish with a vibrant taste and satisfying texture.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 cups cooked and shredded chicken (or chickpeas for vegetarian option)
- 1 cup frozen peas
- 1/2 cup grated carrot
- 1/4 cup plain Greek yogurt
- Salt and pepper to taste
Pastry and Assembly
- 6–8 sheets filo pastry
- 2 tablespoons melted butter or olive oil (for brushing)
- Sesame seeds for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the filo pie to a perfect golden crisp.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened, about 4–5 minutes.
- Add Spices and Garlic: Stir in minced garlic, curry powder, ground turmeric, and ground cumin. Cook for an additional minute until the spices release their fragrant aroma.
- Combine Filling Ingredients: Add the shredded chicken (or chickpeas for a vegetarian version), frozen peas, and grated carrot to the skillet. Cook for 2–3 minutes until evenly heated through.
- Incorporate Yogurt and Season: Remove the skillet from heat and stir in the plain Greek yogurt to bind the filling. Season with salt and pepper to taste, mixing thoroughly.
- Prepare the Pie Dish: Lightly grease a pie dish or cake tin with butter or oil to prevent sticking.
- Layer Filo Pastry: Place 3–4 sheets of filo pastry into the dish, brushing each layer generously with melted butter or olive oil. Allow the edges to hang over the sides for wrapping later.
- Add Filling: Spoon the curried filling evenly over the layered filo base.
- Top with Filo Layers: Fold the overhanging filo edges over the filling, then cover with another 2–3 sheets of filo pastry. Crinkle the top layers slightly to add texture.
- Finish and Bake: Brush the top layers with more melted butter or oil. Sprinkle sesame seeds on top if using. Bake the pie for 25–30 minutes until the filo is golden and crisp.
- Cool and Serve: Remove from oven and allow to cool slightly before slicing. Serve warm, ideally with a side salad or chutney for additional flavor.
Notes
- For a dairy-free version, substitute plain Greek yogurt with plant-based yogurt.
- You can prepare the filling in advance and assemble the pie just before baking to save time.
- This pie pairs wonderfully with a fresh side salad or a tangy chutney to enhance the flavor profile.
