Turkish Filo Pie (vegan)
For 2 (for 4)
Butternut Squash: ½ (1)
Saffron: 1 sachet (2 sachets)
Onion: 1 (2)
Cinnamon Stick: 1 (1)
Crushed Garlic: 1 sachet (2 sachets)
Paprika: 1 pod (2 pods)
Cucumber: ½ (1)
Pomegranate: ½ (1)
Flaked Almonds: 1 pod (2 pods)
Pomegranate Molasses: ½ pod (1 pod)
Ground Cardamon: 1 pod (2 pods)
Chickpeas: 1 can (2 cans)
Baby Spinach: 1 bag (2 bags)
Filo Pastry: 1 pack (2 packs)
Sesame Seeds: 1 pod (2 pods)
Iceberg Lettuce: ½ (1)
Per serving: Energy (kcal) 641 Fat 18g of which saturates 2g Carbohydrates 91g of which sugars 21g Protein 24g Salt 0.22g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Although the word ‘filo’ is Greek, this impressively thin pastry originated in the kitchens of the Ottoman Empire, likely in the palaces of Istanbul— it requires a talented pastry chef with a large workspace to stretch out the dough to sufficient papery thinness. In Turkey, where filo is called ‘yufka’, borek is the name of many regional varieties of filo-crusted pie or tart, usually with savoury fillings. Squashes and pumpkins are often used for their chunky, savoury-sweet flexibility, while our inclusion of saffron makes sure that the borek releases a rich, regal aroma when that irresistibly flaky crust breaks open.
Preparation time:For 2 - 55 minsFor 4 - 75 mins
Cooking time:For 2 - 70 minsFor 4 - 90 mins
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