This Brussels Sprout Filo Pie has a creamy filling of shredded sprouts with a crown of scrunched phyllo pastry. It’s bursting with wintery flavor and makes a show stopping vegetarian or vegan main dish. A great recipe for Christmas or using up leftovers.
Recipe sponsored by Microplane
This Brussels Sprout Filo Pie is made with a shredded sprout and vegetable filling enveloped in a creamy sage sauce, topped with pretty (and super easy) scrunched filo pastry.
The results are a wintery tasty pie with a beautiful crispy topping. Bliss. Make it vegetarian or vegan.
You can even prep this phyllo pie ahead and serve it for the holidays. Or use up your Christmas leftovers and serve it on Boxing Day!
I was delighted when Microplane® recently got in touch to ask me to make a recipe using some of their products.
They not only wanted me to use the classic Zester Grater but also their Adjustable V-Blade Slicer with Julienne Feature. Gazing at my vegetable drawer, I instantly knew that I wanted to use them to make you this Brussels Sprout Filo Pie.
Shredded sprouts take on a life of their own - whether cooked, like in this pie, or raw in a salad. A V-blade slicer makes quick work of shredding them so you don’t have to use a knife.
We’ve all moved on from over-boiled Brussels sprouts, right? Lately, we’re all discovering just how versatile the humble sprout can be.
And sprouts are for life (or winter anyway, when they’re in the grocery stores), not just for Christmas.
I love seeing the green orbs suddenly hitting the vegetable aisles. I love to use them in a shredded sprout salad, or of course, roasted brussels sprouts.
But when I want to show just how special they can be, I turn to this Creamy Brussels Sprouts Filo Pie recipe.
I mean, just look at that wonderfully creamy filling. It’s full of veggies, garlic, sage and loads of shredded sprouts.
I shred them, rather than adding them whole, so you’re not biting into them but they become a homogenous creamy filling.
But the real glory of this pie is the scrunched filo pastry topping.
My little secret with this topping is that it not only looks incredible, but it’s wayyyyy easier (and healthier) than a typical shortcrust pastry.
You don’t have to roll, just spray or brush a few sheets of store-bought filo pastry with oil, scrunch them up and place onto the pie. Easy peasy!
The results are a crispy, delicate and pretty pie topping. Perfect for the holidays or any day!
Why You'll Love This Recipe
The pretty and tasty scrunched filo pastry (aka phyllo pastry) topping
You can make the filling ahead and then add the filo and cook on the day - perfect as a make ahead dish for Christmas or Thanksgiving.
Wintery flavors of sprouts, nutmeg and sage.
Make it either vegetarian or vegan.
You can use your favorite herbs to customize to your taste. Try it with thyme or rosemary.
Use leftover cooked sprouts by just chopping them up and adding to the creamy sage sauce.
It’s made with vegetable stock making it completely vegan and vegetarian.
Ingredients & Tools
Brussels Sprouts - shredded raw sprouts are added. Use a mandoline cutter, food processor or cut with a knife.
Butter or Vegan Butter: To cook the veggies. You could substitute oil.
Celery and Carrots - diced veggies add flavor and bulk to the pie filling.
Garlic - I love garlic, but leave it out if you don’t!
Dried sage & Nutmeg - I adore sage’s flavor, but you could substitute thyme, rosemary, oregano or basil. I used freshly-grated nutmeg, but using it from a jar is fine too.
All Purpose Flour (plain flour): This will ensure the sauce gets thickened.
Vegetable Stock: You’ll need a vegetable stock or broth to add flavor. You can make it yourself or purchase it.
Milk or Vegan Milk - this will get the sauce beautifully creamy.
Salt & Pepper: Seasons the filling. Adjust as necessary.
Parmesan - I use a vegetarian parmesan that doesn’t contain rennet (an animal product).
Filo Pastry (aka Phyllo Pastry) - the thin sheets of store-bought pastry. You could make your own filo, but it’s not easy!
Oil - For brushing or spraying on the sheets of filo.
Mandoline Slicer - I use a handy Microplane® V-Blade Slicer to shred the sprouts, or you could use a food processor or knife. However you cut them, be careful! Microplane® have a Cut Resistant Glove, which is suitable for both left and right-handed chefs, for worry-free grating. I love mine!
Saute pan or deep frying pan
Heat safe oven dish - I used an 8” x 10” rectangular dish but this recipe is quite flexible, so any similarly-sized dish will work.
Grater - I used the Microplane® Premium Classic Zester to grate both the parmesan and nutmeg. The blade ensures that food does not stick or block, but instead gently slides along the cutting surface to produce perfect results every time, with no effort.
Step By Step Tutorial
I've shown lots of steps in this recipe so you always have perfect results, but it's actually really easy. Just cook the veggies, make the cream sauce, then add the filo and bake!
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400F/200C.
Carefully shred the Brussels sprouts on a Microplane® V-Blade Slicer (or with a mandoline, knife or food processor). I do it with a cut-resistant glove which takes out the mandoline fear-factor! Make sure that the sprout is stable on the slicer under the guard before slicing. Set aside.
Melt 1 tablespoon of the butter in a large pan, then add the carrots and celery.
Cook, stirring, for 7 minutes or until soft.
Add the shredded sprouts and cook for a further 5 minutes. Remove from the pan and set aside.
Melt another 2 tablespoons of butter in the pan, then add the garlic and sage and cook for 1 minute.
Stir in the flour and cook for 2 minutes.
Whisk in the vegetable stock, a little at a time.
Whisk in the milk a little at a time then reduce the heat and simmer for 5 minutes.
Stir in all the cooked vegetables, salt and pepper and nutmeg.
Heat for 2 minutes.
Pour the mixture into a baking dish.
Sprinkle with parmesan.
Spray a sheet of filo pastry with spray oil or brush with oil, on both sides.
Roughly scrunch the sheet and place on top of the creamy sprout mixture, continuing until the whole pie is covered.
Place in the oven and bake for 20-25 minutes or until the filo is lightly browned.
Make sure your flour is cooked into the butter to ensure it doesn’t clump up and any flour taste cooks out.
You can use leftover veggies. Just chop them all up, heat and add to the sage sauce.
If you use a store-bought vegetable stock, it might be salty enough. Taste as you go and you may not need to add salt at all.
You can add different veggies to use up what you have. Try chopped parsnips, finely sliced cabbage, mushrooms or onions.
Serve with a side of Maple Glazed Carrots.
Add more veggies with a side dish of Green Beans Almondine.
For a festive side, try Braised Red Cabbage.
Make it heartier with Parmentier Potatoes.
For Thanksgiving or Christmas you can't go wrong with an accompaniment of Vegan Stuffing With Sage.
Change up the flavor of this creamy pie filling by adding herbs such as rosemary, basil, or thyme.
Add a pinch of cayenne pepper for a slight kick of heat.
Try it topped with shortcrust pastry instead of filo.
To Make Gluten Free: To make this Brussels Sprout Filo Pie gluten free, you’ll need to use a gluten-free filo pastry (check labels) and gluten-free flour to thicken the filling.
To Make It Vegan: It’s really easy to make this pie vegan. Check that your filo pastry is vegan (it usually is), use vegan butter or oil and vegan milk (soy, almond etc…)
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Freezing: To freeze this pie, I would suggest making the filling, allow it to cool and then freeze in a freezer-safe container. Then thaw fully in the fridge, heat in a pan, add to the baking dish and top with the filo pastry before baking.
Storing: The cooked filo pie will store in the fridge for up to 3 days. Reheat in the oven until hot (if necessary, put some foil over the scrunched filo topping so it doesn’t burn).
When I went to my first ever blogging conference way back in 2014, the highlight of the goodie bag was a Microplane® Zester/Grater. It’s since been put through its paces regularly in my kitchen and it’s still going strong.
I’ve had other zesters in the past, but none have ever been as long-lastingly sharp as the Microplane®. I would never trust any other brand.
The same goes for their Adjustable V-Blade Slicer with Julienne Feature. The blade is sharp so you never have to tug or force the food across it. The large safety hand guard keeps fingers safe, but just to be on the safe side, I also use their awesome cut-resistant glove!
Sprouts are fiddly to cut, due to their small round shape. In order to safely cut them on the V-Blade Slicer, I cut a little off the side when trimming the ends. That gives them a flat surface to put onto the mandoline and give them stability. Then you can slice them and the mandoline gets them all an even thickness.
As for the Limited Edition Neon Yellow Premium Classic Zester, it’s sharp perforations meant I could quickly grate the parmesan and nutmeg for this Brussels Sprout Filo Pie recipe, giving it extra flavor with ease.
Globally recognised as the grater/blade specialist, Microplane® is the original manufacturer to apply photo-etching technology to graters, an innovative process specifically designed to create ultra-sharp cutting edges. Microplane® graters are loved by professional chefs, domestic cooks and have earned a permanent place in restaurants around the world.Microplane®
Find out more about Microplane®.
Brussels Sprout Recipes
I hope you love this Brussel Sprout Filo Pie recipe. If you still have sprouts to use up, try these!
Creamy Brussels Sprout Filo Pie
- 2 ½ cups (2 ½ cups) brussels sprouts
- 3 tablespoons butter or vegan butter divided
- 1 carrot diced
- 2 ribs of celery diced
- 2 cloves garlic minced
- 1 teaspoon dried sage
- ⅓ cup (50g) plain all-purpose flour
- 2 cups (500ml) vegetable stock
- ⅔ cup (150ml) milk or vegan milk
- ⅛ teaspoon each salt and pepper
- ½ teaspoon nutmeg
- 2 tablespoons parmesan cheese vegetarian or vegan alternatives
- 8 sheets of filo pastry
- Oil or spray oil
- Preheat the oven to 400F/200C.
- Carefully shred the Brussels sprouts on a mandoline (or with a knife or food processor).NOTE: I do it with a cut resistant glove which takes out the mandoline fear-factor! Make sure that the sprout is stable on the slicer under the guard before slicing. Set aside.
- Melt 1 tablespoon of the butter in a large pan, then add the carrots and celery and cook, stirring, for 7 minutes or until soft, then add the shredded sprouts and cook for a further 5 minutes. Remove from the pan and set aside.
- Melt another 2 tablespoons of butter to the pan, then add the garlic and sage and cook for 1 minute. Stir in the flour and cook for 2 minutes.
- Whisk in the vegetable stock, a little at a time, then add the milk a little at a time, whisking well. Reduce the heat and simmer for 5 minutes or until the mixture is thick and creamy. Stir in all the cooked vegetables, salt and pepper and nutmeg. Heat for 2 minutes.
- Pour the creamy sprout mixture into a heat proof baking dish and sprinkle with the parmesan.
- Spray a sheet of filo pastry with spray oil or brush with oil. Loosely scrunch the sheet and place on top of the creamy sprout mixture. Repeat until the whole pie is covered.
- Place in the oven and bake for 25 minutes or until the filo is lightly browned.