Butternut Chickpea Phyllo Pie
Ingredients
- 1 Tbsp olive oil, plus extra for greasing
- 1 red onion, sliced
- 1 garlic clove, minced
- 1 Tbsp fresh ginger, minced
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 500g butternut, chopped
- 400g tin chickpeas, drained
- 200ml vegetable stock
- 400g tin chopped tomatoes
- 1/2 cup coconut milk
- 1 tsp coconut sugar
- 1 cup spinach, chopped
- 8-10 phyllo pastry sheets
- Black sesame seeds for sprinkling
Preparation
Heat the oven to 180C and grease an ovenproof frying pan.
Heat the oil in a large, heavy-based saucepan and cook the onion until softened.
Stir in the garlic and ginger, add the spices and cook for a further minute.
Add the butternut and chickpeas and stir to combine, then cook for 5 minutes.
Stir in the stock, tomatoes, coconut milk and sugar. Season to taste. Bring to the boil, then reduce to a simmer for 20 minutes until the butternut is softened.
Stir the spinach and remove from the heat.
Brush half of the phyllo sheets with oil.
Lay them in the pan so they cover the bottom evenly and hang over the side.
Spoon in the filling.
Fold the phyllo over to cover the filling.
Scrunch up the remaining sheets and arrange them on top and brush with a little oil.
Sprinkle with sesame seeds.
Bake for 25 - 30 minutes until crisp and golden.
Tips
Keep the phyllo sheets covered to prevent them from drying out.
If a phyllo sheet rips, patch it back together.
Do not refreeze phyllo pastry as it will become brittle.
