Artichoke, Butterbean & Filo Pie with Olives and Sundried Tomatoes

 Vegan

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This unique combination of ingredients creates a deliciously creamy yet textured and tangy pie. Any type of artichoke hearts/bottoms can be used: frozen; tinned in brine or marinated in oil in a jar. And try experimenting with other ingredients - eg roasted red pepper in strips; grated vegan cheese grated on the top; leftover roast vegetables... you can even switch from white beans to others but the flavour will change too!
 
Low-fat and diabetic note. This can be made using only oil spray so it is reduced fat but not super-low! However, a small portion would be fine.
  • use low-fat sundried tomatoes (eg the slow roasted variety or ordinary dried ones that are soaked in hot water)
  • use soya milk instead of olive oil to mash and cream-up the beans
  • don't add too many olives.
 
 
Serves: 
4-6
Time: 
50-60 minutes - includes 20-30 minutes baking time
Diabetic friendly
No nuts
No sesame
No soya
Reduced fat
Reduced sugar
Ingredients: 
1 medium red onion, chopped plus a little olive oil or oil spray to cook
2 tins of butterbeans, rinsed and drained OR 480g home-cooked beans
2 tbsp finely chopped flat leaf parsley plus more to taste if needed
2 tbsp olive oil (or soya milk if making reduced-fat version)
4 tsp lemon juice
½ - 1 tsp salt, according to taste
Black pepper – freshly ground – to taste
1/8 - ¼ tsp cayenne pepper – start with minimum, taste and add more if desired
400g artichoke hearts or bottoms, drained or defrosted
4 tbsp chopped pitted kalamata or black olives
3 large sundried tomatoes, chopped very small with scissors. Any type: in oil; dried that are rehydrated in hot waters; slow roasted
Filo pastry sheets (about 1/3 of a pack)
Oil or oil spray to coat the filo layers – use olive oil or the flavoursome leftovers from either a jar of artichoke hearts or sundried tomatoes. Use oil spray if you are watching your fat intake.
Method: 

1. Preheat the oven to 200˚C/400◦F/Gas Mark 6.

2. In a frying pan, wok or heavy-bottomed pan, heat a little olive oil/oil spray and sauté the onion until tender – add a little water if it starts to dry out.

3. Part-blend some of the butterbeans until smooth and creamy. Mash the rest gently with a potato masher – aim for some texture amongst the creamed beans. Add the olive oil, lemon juice, parsley, salt and cayenne. Mix in well.

4. Add the chopped artichoke hearts, olives and sundried tomatoes. Mix in gently. Taste the mixture and add more lemon juice/salt/pepper if necessary.

5. Oil an 8 inch square baking dish – metal or ceramic. Line it with several overlapping layers of filo sheets, oiling each layer well. Make sure the sheets overhang the tray so they can be folded back on top of the bake.

6. Spoon half the filling smoothly and evenly on top of the filo base. Fold over some of the filo layers, add more oiled filo and repeat with the second part of the filling. Finish the process with more layers of oiled filo.

7. Bake for 20-30 minutes or until golden brown. Remove from the oven. Allow to cool a little before slicing into portions.

Your rating: None Average: 4 (1 vote)

Comments

Submitted by Anonymous on December 27, 2011 - 7:17pm.
4

Made this today (day after Boxing Day). Didn't have enough olives to hand, so made up for it with a few extra sun-dried tomatoes, and used the oil from the tomatoes to brush the filo. Also, used skimmed milk instead of olive oil or soya milk, as we're not vegan. Result was very tasty, and definitely enough to feed six, as it's quite filling.

When you give oven temperatures, are you assuming a fan oven? When I use recipes from other websites they generally give the regular oven temperature and say to set it lower for a fan oven, but when I try that with the temperatures on this site things always take ages longer than expected to cook. Was just wondering...

Thanks

Submitted by Helen on January 4, 2012 - 10:56am.

Hi there, thanks so much for your feedback - and I'm really glad you liked the recipe. I've cooked it several times and it's become a real favourite. 

With regards to oven temperatures - we aren't assuming people are using a fan oven. I cook this at home on using a basic electric oven with no fan and 200C and worked fine for me. I think there is a massive variation in the temperature of ovens - it might be an idea to purchase an oven thermometer to check that yours is running at the correct temperature? My colleague Jane had a similar issue, until she discovered her oven was running a cooler than she had set it at. You can then adjust your settings to compensate. 

Here's a link to such a thermometer.

http://www.amazon.co.uk/TALA-4104-OVEN-THERMOMETER/dp/B000BN73II/ref=sr_1_2?ie=UTF8&qid=1325674477&sr=8-2#

Best of luck, and happy cooking,

Helen.

 

 

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