Spring Wild Garlic Filo Pie
Foraging season is officially HERE. I’ve turned my wild garlic haul into the ultimate crispy, salty, sweet spanakopita-style parcel.
The ultimate spring lunch! Crispy, golden filo pastry stuffed with punchy wild garlic, tangy vegan feta, and sweet sun-dried tomatoes. It’s packed full of nutrients and quick to whip together.
What you need to make wild garlic filo pie
-
spinach
- spring onions
-
wild garlic
- sundried tomatoes
- vegan feta
- dried apricots
- pine nuts
- dried oregano
- lemon
- vegan butter
Substitution and Ingredient Notes
Wild garlic: Foraging season is around February – April. The best time is before they flower white flowers, so get picking! See here for my guide on how to forage for wild garlic.
Vegan feta: I use the Greek-style block from Violife.
Dried apricots: I love the sweetness of the apricots, but this can be substituted with dates or raisins.
Pine nuts: Why not try a different nut such as walnuts, almonds or cashews for a change.
Vegan butter: You can substitute this with olive or vegetable oik. I personally like the Naturli or Flora brand non-dairy butter.
How to make Spring wild garlic filo pie
Start by sautéing the spring onions in olive oil for 2 minutes. Then add the wild garlic for 1 minute, and toss in the spinach. Cover and cook until wilted.
Stir in the sun-dried tomatoes, apricots, pine nuts, oregano, and lemon zest. Gently fold in the feta and season to taste.
Place one filo sheet on a baking tray or pan, and brush with melted butter. Repeat this for five layers.
Spoon in the filling. Fold over the filo pastry and scrunch to cover the top of the pie. Repeat with all of the layers. Alternatively you can do this as a parcel, layering it up over the top of the filling.
Brush or drizzle the top with the remaining butter. Bake at 180°C/350°F for 15–20 minutes until perfectly golden and crisp.
Spring Wild Garlic Filo pie
Ingredients
- 270 g ready rolled filo pastry ((1 packet))
- 250 g spinach
- spring onions (a bunch, chopped )
- wild garlic (a handful, torn)
- 1 jar sun-dried tomatoes (Approx 250-300g, roughly chopped )
- 100 g vegan feta (cubed )
- 50 g dried apricots (roughly chopped )
- 75 g pine nuts (toasted (optional) )
- 1 tsp dried oregano
- 1 lemon (zest of)
- 50 g vegan butter (melted )
Instructions
- Sauté the spring onions in olive oil for 2 minutes. Add the wild garlic for 1 minute, then toss in the spinach. Cover and cook until wilted.
- Stir in the sun-dried tomatoes, apricots, pine nuts, oregano, and lemon zest. Gently fold in the feta and season to taste.
- Place one filo sheet on a baking tray and brush with melted butter. Repeat this for three layers.
- Spoon in the filling. Fold over the filo pastry and scrunch to cover the top of the pie. Repeat with all of the layers. Alternatively you can do this as a parcel, layering it up over the top of the filling.
- Brush the top with the remaining butter. Bake at 180°C/350°F for 15–20 minutes until perfectly golden and crisp.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
Fancy more pies?
- Vegan Creamy Mushroom Pie
- Vegan Sweet Potato Cottage Pie
- Savoury Pumpkin Pie
- Butternut Squash and Mushroom Pie
Did you make this Spring Wild Garlic Filo Pie recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
Add comment