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.
2tablespoonsparmesan cheesevegetarian or vegan alternatives
8sheets 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.
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 cup 3 cups of leftover cooked veggies, 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.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).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…).