Hey there, fellow food adventurers! Chef Veggie Vita here, and let me tell you, this week has been a rollercoaster! One minute I'm doing my happy dance, the next, my neck decides to stage a full-blown revolt. Yes, you heard it right! I had a neck spasm that made even the thought of moving feel like climbing Mount Everest. But hey, a little pain never stopped a culinary enthusiast, right?
So, while my neck was staging its dramatic performance, I took a trip down memory lane to the sun-soaked landscapes of Greece where i spent some time some years ago. The result? A brand new, fun take on the traditional festive pie that's perfect for your Christmas and Thanksgiving feast and a great fit for a healthy and nutritious recipe using our AI recipe App.
Introducing the Vegan Pumpkin Filo Pie Spectacular!
This isn't your ordinary pie. It's a spiral of goodness, filled with sweet roasted butternut squash, tangy-lemony cashew 'cheese', and a delightful balsamic onion punch. Think of it as a culinary hug, wrapped in layers of crispy, golden filo pastry.
Now, I know what you might be thinking, 'A spiral pie? That sounds complicated!' But trust me, if I can manage this while battling a rogue neck muscle, you can definitely rock it! The filling is super simple, and the coiling of the pie is actually quite fun. I found it meditative, once I got into it, kind of like a relaxing, edible art project.
Don't fret if the spiral thing doesn't tickle your fancy, though. You can absolutely use the same delicious filling and make it into a regular, non-spiral pie, I won't tell anyone. The goal here is deliciousness and a smile on your face, not a Michelin star, so lets all make this together!
So, put on your aprons, crank up the tunes, and let's create a pie that's not only healthy and nutritious but a total showstopper too!
Ingredients for your Vegan Festive Pie
For the Roasted Goodness:
- 750g of diced butternut squash (or any firm pumpkin).
- 45ml of olive oil (divided for roasting).
- Salt and pepper.
- 1 red onion.
- 4 teaspoons of balsamic vinegar.
- 1 head of garlic.
For the Creamy Dreamy 'Cheese':
- 130g of cashews (soaked overnight or for 1 hour in boiling water).
- 30ml of lemon juice + zest of 1 lemon.
- 15ml of plant milk.
- 1 teaspoon of fresh thyme.
- 2 teaspoons of white miso paste.
- 2 tablespoons of nutritional yeast.
- 8 finely chopped sage leaves.
The Wrap:
- 2 x 250g packs of vegan filo pastry.
- Nigella or sesame seeds (optional, for a fancy sprinkle).
Let's Get Cooking - The Method
- Preheat and Prep: Preheat your oven to 200°C (390°F) for a regular oven or 180°C (355°F) for fan ovens. Get a large baking tray and toss the squash with olive oil, salt, and pepper. Spread it out and make some space for those onions, quartered, drizzled with oil and balsamic.
- Garlic Magic: Chop the top of the garlic head, drizzle with oil, wrap in foil, and place it on the tray with the veggies.
- Bake Time: Bake for 15 minutes, then toss the squash, add more balsamic to the onions, and bake for another 15 minutes.
- Oven Crank Up! Remove the garlic and onions when soft, increase the oven temp to 220°C (425°F), and let the squash get all caramelized and yummy for 10-15 minutes.
- 'Cheese' Time: Blend those soaked cashews, roasted garlic, lemon juice and zest, plant milk, thyme, miso, nutritional yeast, and olive oil until smooth. Season with salt and pepper to taste.
- Onion Prep: Chop those balsamic onions finely (mini chopper works well if you need).
- Squash & Sage: Once the squash is cool, chop it, and mix in the sage.
- Ready to Assemble Preheat your oven to 160°C fan / 320°F fan (or 180°C / 355°F without a fan) and grease your baking tin.
Assembling the Vegan Spiral of Joy
- Pastry Prep: Lay out a pastry sheet with the longer side parallel to you, add another overlapping by 5 cm / 2", then another to make a long row. Brush lightly with olive oil, double all the pastry sheets and brush again with a touch more oil.
- Filling Time: Add a row of pumpkin, followed by cheese, and some balsamic onions for bursts of flavor, spread evenly along the pastry.
- Roll It Up!: Starting from the edge, gently roll the pastry into a long snake and coil it into your greased baking tin with the seam down.
- Repeat: Repeat with the remaining pastry and filling, nesting the new coil into the tin.
- Final Touches: Brush the pastry with olive oil, sprinkle with seeds if you're feeling fancy, and bake for about 45 minutes until it's a golden brown masterpiece.
- Rest and Enjoy: Let the pie rest before diving in for the best experience. This pie is best eaten fresh but can be reheated if needed.
Notes of Wisdom
- Butternut Squash: About 1kg / 2.2lbs before peeling.
- Cashews: Raw, soaked overnight or in hot water for an hour.
- Filo Pastry: Use about 12 pastry sheets, most are vegan but always double check.
- Freezing: I haven't tried freezing it yet, but if you do please let me know.
So there you have it! My vegan pumpkin filo pie, ready to grace your festive table. I hope you enjoy this recipe as much as I enjoyed creating it. And remember, cooking should be fun, so let's have a kitchen party!
If you give this recipe a try, be sure to tag me in your pics on social media – I love seeing your culinary creations!
Happy cooking and happy eating!
Chef Veggie Vita xx