Dinner

Curried Filo Pie with Cauliflower, Lentils, and Cheddar Recipe

Name: Curried Filo Pie with Cauliflower, Lentils, and Cheddar Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 1 small cauliflower (around 800g); 4 spring onions, finely sliced; 700g leftover coconut, curry leaf & turmeric saucy lentils; 1 tbsp rapeseed oil; 2 tbsp lime pickle; 100ml double cream; 150g mature cheddar, grated; 270g filo pastry; 25g butter, melted; 1 tsp nigella seeds

ByCleo Brixton November 5, 2025November 5, 2025

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Introduction

This Curried Filo Pie combines tender cauliflower and flavorful lentils in a creamy, spiced filling, topped with crisp, buttery filo pastry. It’s a comforting dish perfect for using up leftovers with a delicious twist.

A white rectangular dish filled with a layered baked dish. The top layer is crinkled, thin, golden-brown pastry sheets sprinkled with small black seeds, giving a crispy texture. Underneath, the filling is visible in one corner, showing a mix of light greenish-yellow lentils and small pieces of cauliflower florets, creating a soft and chunky look. The dish is placed on a white marbled surface with a dark green cloth partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small cauliflower, around 800g
1 tbsp rapeseed oil
4 spring onions, finely sliced
700g leftover coconut, curry leaf & turmeric saucy lentils
2 tbsp lime pickle
100ml double cream
150g mature cheddar, grated
270g filo pastry
25g butter, melted
1 tsp nigella seeds

Instructions

Step 1: Remove any outer leaves from the cauliflower and cut it into small florets. Thinly slice the stalk and leaves. Heat the rapeseed oil in a large pan over medium-high heat. Add the cauliflower pieces and spring onions with 100ml hot water. Cook for 10–15 minutes, stirring occasionally, until the cauliflower is tender and the water has evaporated.
Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Stir the leftover lentils, lime pickle, and double cream into the cooked cauliflower mixture. Bring to a gentle simmer, then remove from heat and mix in the grated cheddar.
Step 3: Transfer the filling into a 20 x 30cm baking dish and spread evenly. Tear each sheet of filo pastry and lightly scrunch it up before dotting pieces over the top to cover the filling completely.
Step 4: Brush the melted butter over the filo and sprinkle with nigella seeds. Bake in the oven for 25–30 minutes until the pastry is golden and crisp.

Tips & Variations

For extra richness, add a handful of chopped fresh coriander or mint to the filling before baking.
Use spinach or kale in place of cauliflower for a different green vegetable base.
If you don’t have nigella seeds, sprinkle sesame or poppy seeds on top instead.

Storage

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 10–15 minutes to maintain the crispiness of the filo. Avoid microwaving if you want to keep the pastry crisp.

How to Serve

A white rectangular baking dish is filled with a layered casserole; the top layer has crinkled, golden-brown phyllo dough sheets sprinkled with small black seeds. The top left part shows the full crispy phyllo layer, while the bottom right corner is cut open to reveal a creamy, yellow curry-like filling with visible cauliflower pieces and green lentils underneath. The dish is placed on a white marbled surface, and a folded teal cloth is partially visible to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lentils instead of leftover saucy lentils?

Yes, you can cook fresh lentils with coconut milk and spices to replicate the leftover lentils. Make sure the mixture is saucy before combining with the cauliflower.

Is it possible to make this pie vegan?

To make it vegan, substitute the double cream with coconut cream, use a plant-based cheese alternative, and replace butter with vegan margarine or oil for brushing the filo.