|750 g g|| sweet potatoes
(Peeled and cut into 2cm cubes)
|1 tbsp tbsp||butter butter|
(finely chopped )
|250 g g|| Brussels sprouts
(washed and quartered)
|75 g g||spinach spinach|
|1 tbsp tbsp||tomato paste tomato paste|
|1 tbsp tbsp||dried oregano dried oregano|
|0.5 tsp tsp||cumin cumin|
|400 ml ml|| chickpeas
(from a tin, drained and rinsed)
|800 ml ml|| chopped tomatoes
(from a tin)
|8 sheets sheet||filo pastry filo pastry|
|spray oil spray oil|
Sweet potato and sprout filo pie
A great way to use festive favourite, the Brussels sprout, this sweet potato and sprout filo pie recipe, created by influencer Kate Hackworthy @kateveggiedesserts is a great veggie addition to your midweek meal menu.Serve with two portions of your favourite vegetables.
- Preheat the oven to 200°C.
- Chop up the sweet potato into cubes. Boil the sweet potato cubes for 4 minutes until they begin to soften. Drain well and set aside.
- Meanwhile, heat the butter in a large heat-proof frying pan, and add the onion and sprouts. Cook for 4 minutes or until soft but not browned, then add the garlic and cook for a further minute. Stir in the sweet potatoes, tomato paste, oregano, cumin, chickpeas and tinned tomatoes. Stir well, bring to the boil, reduce the heat and simmer for 10 minutes and season. Stir in the spinach until it wilts.
- Spray the sheets of filo with spray oil. Roughly scrunch the sheets and place on top of the sprout and sweet potato mixture, continuing until all the pie is covered. Bake for 20 minutes or until the filo is lightly browned.