Sweet potato filo pie
A delicious and easy vegan sweet potato filo pie with apples, nuts and dried fruit
You’re probably wondering what exactly filo pie is. Also, why is this recipe on a blog specifically for cheap and easy recipes? A quick Wikipedia check-up tells us:
Filo or phyllo, is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked.
Quoted from Wikipedia
See, cooking with filo dough is actually much easier and quicker than making your own dough for any type of pie or pastry. It’s also cheaper – you can find a pack of filo for as little as $3-4. It’s usually in the frozen goods section of the store and it’s available in most shops.
Preparing the filo pie is very easy, two-step process. First, I prepared the stuffing. You can use raw stuffing and bake the pie for longer, or you can cook the stuffing and bake the pie for shorter.
I like to cook my stuffing in advance, so I did it with this recipe too. The stuffing for this sweet potato filo pie consists of apples, sweet potatoes, walnuts and dried apricots. You can experiment with ingredients and use a different sweet potato to apples ratio. Also, instead of dried apricots you can use dates or plums, whatever you have at hand.
To prepare my stuffing, I peel the sweet potatoes and apples and grate them. Finely chop the walnuts and dried apricots, mix all with some sugar and cook over medium heat. When the stuffing is done, all you have left is to layer the sweet potato filo pie.
You can experiment with different types of stuffing, sweet or savory. A great option is to make veggie filo pie with spinach and mushroom stuffing. There are many options – don’t be afraid to find out your personal favorite.
For the stuffing:
- 1-2 medium sized sweet potatoes
- 2-3 medium apples
- Handful of walnuts
- Handful of dried fruit (I am using apricots)
- 2-3 tablespoons of coconut oil
- 4 tablespoons sugar
- cinnamon and nutmeg to taste
For the filo pie:
- 1 pack of filo pie (you can find it in the frozen goods section in most supermarkets)
- 2-3 tablespoons of coconut oil
- sesame seeds (optional)
I start by preparing the stuffing for the filo pie. Heat a medium sized pan with 2-3 tablespoons of coconut oil. Peel and grate the sweet potatoes and apples. Finely chop the walnuts and dried apricots.
Add the ingredients to the pan and stir until the apples and sweet potato release their water. Add a little bit of sugar (if you prefer the filling to be on the sweet side). You can also add some cinnamon and nutmeg for a richer aroma.
Your filling should be ready in about 10 minutes. Let it rest and cool down for a bit before layering the sweet potato filo pie.
Pre-heat the oven to a medium temperature (around 200 C or 400 F). Grease and flour your baking pan or use baking sheet. Start layering – 1 layer filo dough, 1 layer filling. Finish with a final layer of filo dough. Grease the top layer with some coconut oil and drizzle some sesame seeds.
PRO TIP! I like to tear up the sheets of filo dough and layer them in smaller pieces. In my experience, this makes the pie easier to cut up and portion after baking.
Bake for around 20 minutes or until the top layer is golden brown color. Serve as dessert or breakfast. The sweet potato filo pie can be eaten both warm or cold.
Did you make this recipe? Show me your photos in the comments below or share with your friends!