Creamy Leek, Pesto and Squash Filo Pie

Name: Creamy Leek, Pesto and Squash Filo Pie
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2
Ingredients: 300 g squash, peeled and chopped; 2 large leeks, sliced; 400 g cannellini beans, rinsed; 0.5 pack filo pastry; 2 tbsp rapeseed oil; 3-4 tbsp fresh pesto; 200 ml low-salt chicken stock; 2 tbsp half-fat crème fraîche; 1 egg, lightly beaten; 150 g mixed salad leaves; 1 tbsp olive oil; 1 to taste salt and black pepper

This creamy leek, pesto and squash pie is a cozy vegetarian-style bake with tender roasted squash, cannellini beans and a crisp filo topping. It is rich enough for dinner but still feels light thanks to the flaky pastry and fresh salad on the side.

Servings2 Portions

Prep Time15 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

squash, peeled and chopped
300 g
large leeks, sliced
2
cannellini beans, rinsed
400 g
filo pastry
0.5 pack
rapeseed oil
2 tbsp
fresh pesto
3 tbsp
low-salt chicken stock
200 ml
half-fat crème fraîche
2 tbsp
egg, lightly beaten
1
mixed salad leaves
150 g
olive oil
1 tbsp
salt and black pepper
1 to taste

Step-by-Step Instructions

Preheat the oven to 200°C/180°C fan/gas 6. Put the chopped squash in a roasting tin, drizzle with 1 tbsp rapeseed oil, season with salt and pepper, and toss well. Roast for 25-30 minutes, turning halfway, until just tender and lightly golden.

While the squash roasts, heat the remaining 1 tbsp rapeseed oil in a large non-stick frying pan over medium heat. Add the sliced leeks with a pinch of salt and cook for about 5 minutes, stirring often, until softened but not browned.

Stir the pesto, cannellini beans and chicken stock into the leeks. Bring to a gentle simmer and cook for 5 minutes, until slightly reduced. Fold in the crème fraîche and roasted squash, then taste and adjust the seasoning.

Spoon the filling into a 26 x 18 x 5 cm baking dish. Loosely scrunch the filo pastry and arrange it over the top, leaving a few ridges for extra crispness. Brush with beaten egg, then bake for about 20 minutes, or until the pastry is crisp and golden. Serve hot with mixed salad leaves lightly dressed with olive oil, if using.

Chef's Tips

Use vegetable stock instead of chicken stock to make the pie fully vegetarian. Keep the filo loosely crumpled rather than pressed flat so it bakes crisp and airy. Leftovers can be refrigerated for up to 2 days; reheat in the oven rather than the microwave to revive the pastry.