I like that this recipe is hearty yet light, with layers of texture and flavor in every bite. The curry-spiced filling is warm and fragrant, while the filo pastry adds a delicate crunch. It’s completely vegetarian, easy to assemble, and full of nutritious ingredients like chickpeas, peas, and carrots. Plus, it looks impressive straight out of the oven—like something I’d proudly serve at a dinner party.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 tablespoons olive oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon ginger, grated 2 medium potatoes, peeled and diced 2 medium carrots, diced 1 cup green peas (frozen or fresh) 1 can (15 oz) chickpeas, drained 1 tablespoon curry powder 1 teaspoon ground cumin 1/2 teaspoon turmeric 1 teaspoon salt 1/2 cup coconut milk 1/4 cup fresh coriander, chopped 10 sheets filo pastry
Directions
Preheat the oven: I preheat my oven to 375°F (190°C) and lightly grease a springform pan or pie dish with olive oil.
Prepare the filling: In a large skillet, I heat olive oil over medium heat. I add the onion and cook until softened, then stir in the garlic and ginger, cooking for another minute until fragrant.
Add the vegetables: I add the diced potatoes and carrots, cooking for about 5 minutes to soften them slightly. I stir in the curry powder, cumin, turmeric, and salt until the vegetables are evenly coated in the spices.
Simmer with coconut milk: I pour in the coconut milk, add the chickpeas and peas, and let everything simmer until the vegetables are tender and most of the liquid has been absorbed. I stir in the chopped coriander and set the filling aside to cool completely.
Assemble the pie: I layer one sheet of filo pastry in the prepared pan, letting the edges overhang. I brush it lightly with olive oil, then repeat with 5 more sheets, fanning them around the base and brushing each one with oil.
Add the filling: I spread the cooled curry filling evenly over the base. Then I fold the overhanging filo over the top, layer the remaining sheets on top (brushing each with oil), and tuck in the edges to seal.
Bake: I score the top lightly with a sharp knife and bake the pie for 30–35 minutes, until it’s golden brown and beautifully crisp.
Cool and serve: I let the pie cool for about 10 minutes before slicing. I serve it warm, often with a dollop of yogurt or a side salad.
I like to make this pie my own depending on the season. Sometimes I add roasted sweet potatoes instead of regular potatoes or toss in spinach, bell peppers, or cauliflower for extra veggies. For more heat, I stir in a pinch of chili flakes or a spoonful of curry paste. When I want to make it richer, I add a handful of shredded cheese or a little paneer to the filling.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake slices in a 350°F (175°C) oven for 10–15 minutes to restore the crispiness—never in the microwave, since that softens the filo. The pie can also be frozen before baking; I just wrap it tightly and bake straight from frozen, adding 10 extra minutes to the baking time.
FAQs
Can I make this ahead of time?
Yes, I can assemble the pie and refrigerate it (unbaked) for up to 24 hours. When ready, I bake it directly from the fridge.
Can I use store-bought curry paste?
Definitely. I replace the curry powder with about 1–2 tablespoons of curry paste for a bolder, more complex flavor.
How do I keep filo pastry from drying out?
I keep it covered with a damp towel while assembling so it stays soft and pliable.
Can I make it vegan?
Yes, it’s naturally vegan as long as I use olive oil instead of butter to brush the filo.
What can I serve with this pie?
I like serving it with a side of cucumber raita, mango chutney, or a crisp green salad.
Can I freeze the pie after baking?
Yes, I can freeze it once cooled. I reheat it in the oven until hot and crisp again.
What other beans can I use instead of chickpeas?
Lentils or white beans also work great in this recipe.
Can I add protein?
I sometimes add cooked chicken, tofu, or paneer cubes for a heartier version.
Can I use puff pastry instead of filo?
Yes, puff pastry works well for a more buttery, flaky crust—just reduce the baking time slightly.
Why does my filo crack when I handle it?
It can dry out quickly, so I handle it gently and keep it covered with a damp towel between layers.
Conclusion
I love how this curried filo pie brings together rich, aromatic flavors and delicate, crisp pastry in one irresistible dish. It’s hearty yet light, elegant yet easy, and bursting with warmth from the spices and creamy coconut filling. Every slice feels special, making it a standout recipe for both everyday dinners and festive occasions.
This Curried Filo Pie wraps a fragrant vegetable and chickpea curry filling in crisp, golden layers of filo pastry. It’s hearty, flavorful, and beautifully aromatic—perfect for a cozy vegetarian dinner, festive table centerpiece, or elegant meat-free meal.
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated ginger
2 medium potatoes, peeled and diced
2 medium carrots, diced
1 cup green peas (fresh or frozen)
1 can (15 oz) chickpeas, drained
1 tbsp curry powder
1 tsp ground cumin
½ tsp turmeric
1 tsp salt
½ cup coconut milk
¼ cup chopped fresh coriander
10 sheets filo pastry
Olive oil, for brushing
Instructions
Preheat oven: Preheat to 375°F (190°C) and lightly grease a springform pan or pie dish with olive oil.
Prepare filling: Heat olive oil in a large skillet over medium heat. Sauté onion until soft, then add garlic and ginger, cooking 1 minute until fragrant.
Add vegetables: Stir in potatoes and carrots, cooking about 5 minutes to soften slightly. Mix in curry powder, cumin, turmeric, and salt until evenly coated.
Simmer with coconut milk: Add chickpeas, peas, and coconut milk. Simmer until vegetables are tender and most liquid is absorbed. Stir in coriander and let cool completely.
Assemble pie: Layer one sheet of filo in the prepared pan, letting edges overhang. Brush lightly with olive oil and repeat with 5 more sheets, fanning them around the base.
Add filling: Spread cooled filling evenly, fold overhanging filo on top, then layer remaining sheets (brushing each with oil) and tuck in the edges.
Bake: Score top lightly and bake for 30–35 minutes, until golden and crisp.
Serve: Cool for 10 minutes before slicing. Serve warm with yogurt, raita, or a fresh salad.
Notes
Keep filo covered with a damp towel while assembling to prevent it from drying out.
Add chili flakes or curry paste for extra heat.
Substitute sweet potatoes, spinach, or cauliflower for variety.
Make it richer by adding shredded cheese or paneer to the filling.
Use puff pastry instead of filo for a more buttery crust—reduce baking time slightly.
