Turkish Filo Pie


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)

Nutritional Information:

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.

Recipe Description:

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