Description
This Creamy Greens Pot Pie is a comforting vegetarian dish featuring a rich filling of leeks, kale, butter beans, peas, and a tangy lemon-pesto crème fraîche sauce, all topped with crispy golden filo pastry. Perfect for a hearty meal that’s packed with greens and plant-based protein.
Ingredients
Scale
Vegetable Filling
- 2 tbsp rapeseed oil
- 2 leeks, halved and finely chopped
- 300g kale or cabbage or a mixture, shredded
- 400g can butter beans, drained and rinsed
- 200g frozen peas
- 200ml low-fat vegetable stock
- 3 tbsp low-fat crème fraîche
- 3 tbsp fresh pesto (check the label to ensure it’s vegetarian if needed)
- 1 lemon, zested and juiced
Topping
- 250g filo pastry sheets
- 1 tsp nigella seeds (optional)
Instructions
- Prepare the vegetable base: Heat 1 tbsp of rapeseed oil in a shallow, round flameproof casserole or ovenproof pan over medium heat. Add the chopped leeks and cook for 5 minutes, stirring occasionally, until they start to soften. Then add the shredded kale or cabbage and cook for another 5 minutes until wilted.
- Add remaining filling ingredients: Preheat your oven to 200°C (fan 180°C) or gas mark 6. Stir in the butter beans, frozen peas, vegetable stock, low-fat crème fraîche, fresh pesto, lemon zest, and lemon juice. Mix well to combine all flavors and simmer gently for 3 minutes to allow the mixture to thicken slightly. Season well with salt and pepper to taste.
- Assemble the pot pie: Take the filo pastry sheets and scrunch them up loosely before placing them on top of the vegetable filling, covering it completely. Brush the top of the filo with the remaining 1 tbsp of rapeseed oil to help it crisp and turn golden. Sprinkle with nigella seeds if you’re using them for a subtle nutty flavor and decorative finish.
- Bake: Place the assembled pot pie in the heated oven and bake for 25-30 minutes until the filo is golden brown and crisp. Remove from the oven and allow to cool slightly before serving.
Notes
- You can substitute kale or cabbage based on preference or what’s available.
- Ensure pesto is vegetarian if required, as some contain anchovies.
- Scrunching the filo adds an appealing texture compared to layering flat sheets.
- This dish can be enjoyed as a main vegetarian meal due to the protein-rich butter beans.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crispiness of the filo.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: vegetarian pot pie, creamy greens, filo pastry, butter beans, kale recipe, easy vegetarian dinner, healthy pot pie
