Spiced Vegetable Phyllo Pie
Updated Dec. 8, 2023
- Total Time
- 2 hours, plus at least 15 minutes’ resting
- Prep Time
- 30 minutes
- Cook Time
- 1½ hours, plus at least 15 minutes’ resting
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil, more as needed
- 2medium red onions, chopped
- 1red bell pepper, seeded and sliced
- 2tablespoons tomato paste
- 1¼teaspoons ground turmeric
- 1¼teaspoons sweet paprika
- 1teaspoon ground ginger
- ½teaspoon ground cinnamon
- Large pinch of freshly grated nutmeg
- 2½teaspoons kosher salt (such as Diamond Crystal)
- 1¾pounds cauliflower, florets roughly chopped (about 4 cups)
- 1pound sweet potatoes, peeled and cut into ¾-inch cubes (about 4 cups)
- 1medium zucchini, cut into ¾-inch cubes
- 1(14.5-ounce) can chickpeas, drained and rinsed
- 2cups vegetable or chicken broth
- 1tablespoon minced preserved lemon or 2 teaspoons grated lemon zest
- ½cup mint, roughly chopped, more for topping
- 12tablespoons/170 grams unsalted butter, melted
- 8ounces feta, crumbled (optional)
- 1(16-ounce) package frozen phyllo dough, defrosted
Nutritional analysis per serving (12 servings)
397 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 11 grams protein; 633 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large skillet or Dutch oven over medium-high. Once hot, add the red onion and bell pepper. Sauté until tender and golden at the edges, about 5 minutes.
- Step 2
Stir in tomato paste, turmeric, paprika, ginger, cinnamon, nutmeg and salt. Toss well to combine. Sauté until the spices and tomato paste are fragrant, about 2 to 3 minutes, adding more oil if needed.
- Step 3
Add the chopped cauliflower, sweet potato, zucchini and chickpeas to the pan, and stir to coat with tomato and spices. Pour in the broth and preserved lemon, and bring to a simmer. Partly cover with a lid and simmer for 40 to 45 minutes or until the mixture is thick and the vegetables are very tender. (Vegetable mixture can be made up to 24 hours ahead; reheat before proceeding.) Stir in the mint.
- Step 4
Heat oven to 400 degrees. Brush 2 tablespoons melted butter inside a rimmed 18-by-13-inch sheet pan. Line the pan with half of the phyllo dough (you can keep it in a stack) and brush the top with 4 tablespoons melted butter. Using a slotted spoon, spread the vegetable mixture evenly on top of the butter-brushed phyllo dough and sprinkle with feta, if using. Cover with the remaining phyllo dough. Use a paring knife to pierce holes throughout the top of the dough all the way through the layers, and brush the surface with the remaining 6 tablespoons melted butter.
- Step 5
Bake for 25 to 30 minutes, or until the phyllo is crisp and golden brown. Let sit 15 to 30 minutes before serving. Use a serrated knife to slice pieces. Top with more mint to serve.
Private Notes
Comments
Lay each layer/leaf of phyllo individually (bottom and top) and brush with melted butter before placing the next layer. Keep the unrolled phyllo from drying by covering with slightly moist clean kitchen towel when each layer is removed. This is a trick from my Greek mother, who made what was universally acclaimed as the best spanakopita. Use this for any recipe that calls for phyllo.
I often find it helpful to read the accompanying column (linked below the header photo) when questions come up - Melissa explains how poking holes and pouring the butter in means skipping the fussiness of buttering each sheet individually. The photos also clarify how the phyllo should cradle the thin layer of stew. Looks gorgeous!
Would butternut squash get along with the other flavors here if I wanted to sub it for sweet potato?
Don't the veggies get awfully soft being simmered in broth for so long? When I cook cauliflower or zucchini, I never cook it so long, especially the zucchini. What am I missing here? It sounds as if it would turn to mush. Also, I assume I could brush with olive oil if I wanted it to be vegan.
This is one of those recipes that I feel you can basically use any veggies you want. I did potato, beets, asparagus, chickpeas, and kale. I sautéed onions with the potatoes and beets, then added the asparagus, then some garlic, finally the spices and tomato paste. Followed the recipe from there, adding kale at the end. Substituted parmesan for feta (just what I had). Worked out great! My partner loved it all too, and I think you could add ground beef if you have a meat eater to feed too (like I do- my partner definitely likes to have meat when possible!).
I saw all the comments about the bottom getting soggy so I cooked off the extra liquid separately and strained out even more. However it still seemed a bit soggy and didn’t hold together quite right. I’ve used filo lots of times before and never had this issue.