Summer greens filo pie

Created by Bettina Campolucci Bordi

Serves 4–6      |      [13.9g fibre per serving]

Teaming with greens including broccoli, leeks and cavolo nero, this golden, crispy filo pie is abundant in antioxidants, heart-healthy fats and anti-inflammatory compounds. You can blitz the broccoli in a food processor or simply mash everything together with a potato masher for a more rustic texture.

Ingredients

• 1 broccoli head, roughly chopped
• 1 large leek, washed thoroughly and roughly chopped
• 1 bunch cavolo nero, stems removed and leaves finely chopped
• 60 ml olive oil
• 1 garlic clove, roughly chopped
• 1 tsp ground turmeric
• 1 tbsp salt
• Pinch of pepper
• 400g tin chickpeas, rinsed and drained
• 7 sheets ready-rolled filo pastry
• 1–2 tbsps olive oil
• 1 tbsp maple syrup
• 1 tbsp nigella seeds

Method

1. Preheat the oven to 180°C / 350°F / gas 4.
   
   

2. Add the chopped broccoli to a food processor and blitz it down to create a broccoli crumb. Alternatively, chop it finely and use a potato masher later for a more rustic filling.
   
   

3. Heat two tablespoons of the olive oil in a large frying pan over a medium heat. Add the leek and cook for 5–10 minutes, until softened.
   
   

4. Add the garlic and cook for a few minutes, then add the broccoli, cavolo nero, turmeric, salt and pepper. Cook for another 5–7 minutes, stirring well, until the greens have softened.

5. Add in the chickpeas and, using a potato masher, gently smash some of the chickpeas and vegetables together until you have a chunky, well-combined filling.
   
   

6. Drizzle the remaining olive oil over the base of a large baking tray or ovenproof dish.
   
   

7. Lay three sheets of filo pastry into the dish, layering them so some of the pastry hangs over the edges. Spoon in half of the greens mixture and spread it out evenly.
   
   

8. Add another three sheets of filo pastry, then spoon over the remaining greens mixture.
   
   

9. Place the final sheet of filo pastry on top, then fold in the overhanging pastry to create a rustic crust around the edge of the dish.
   
   

10. Use a fork to prick holes all over the pastry.
    
    

11. Mix the olive oil and maple syrup together, then brush this over the top of the pie. Sprinkle with the nigella seeds.
    
    

12. Bake for 40 minutes, or until the pie is piping hot and has a crisp, golden-brown crust.
    
    

13. Serve warm with a simple salad, seasonal vegetables or a spoonful of yoghurt on the side.

Bettina's other fibre favourites:

• Simple savoury granola

• Spicy Butter Beans on Toast

• Homemade overnight oats

• Creamy lentil & veg ‘ Golden Glow’ Curry

• Herby Green Quinoa