16/09/2026
Comfort-food season is upon us ☁️ Bringing together prebiotic fibre from the leeks and cavolo nero plus plant protein from the chickpeas, this veggie filo pie is gut-friendly and delicious.
Ingredients 🥣
〰️1 head broccoli
〰️ Roughly chopped 1 large leek
〰️ Roughly chopped 1 bunch cavolo nero, stems removed & finely chopped
〰️60ml olive oil
〰️1 garlic clove, roughly chopped
〰️ 1 tsp ground turmeric
〰️Sea salt & black pepper
〰️400g tin chickpeas, rinsed & drained
〰️ 7 sheets ready-rolled filo pastry
For the topping:
〰️ 1–2 tbsp olive oil
〰️ 1 tbsp maple syrup
〰️ 1 tbsp nigella seeds
🧑🍳Method
〰️ Preheat your oven to 180°C / 350°F / gas 4. Drizzle a little olive oil over the base of a baking dish.
〰️ Blitz the broccoli in a food processor into a fine crumb, or chop finely to mash later.
〰️ Heat 2 tbsp olive oil in a large pan over medium heat.
〰️Add the leek and cook for 5–10 minutes until softened. Add the garlic for a minute, then stir in the broccoli, cavolo nero, turmeric, salt and pepper. Cook for 5–7 minutes until tender.
〰️ Stir in the chickpeas, then use a potato masher to gently crush the mixture for a chunky texture.
〰️ Layer 3 filo sheets into your dish, leaving overhang. Add half the filling, top with 3 more filo sheets, then the rest of the filling.
〰️ Add the final filo sheet, fold the edges in to create a rustic crust, and prick all over with a fork.
〰️ Whisk 1–2 tbsp olive oil with the maple syrup, brush over the top, and sprinkle with nigella seeds.
〰️ Bake for 40 minutes until crisp and golden.
Enjoy!
