Name: Olive Tomato and Bean Filo Pie (Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil, plus extra; 1 leek, sliced thinly; 4 garlic cloves, crushed; 1 courgette, chopped small; 1 red pepper, chopped small; Spices: 1 tsp sweet smoked paprika, ½ tsp dried basil, ½ tsp dried oregano; 1 x tin Fragata Piri Piri Stuffed Olives (150g drained weight), in ½; 80g sun-dried tomatoes, chopped; 1 x 400g tin cannellini beans (240g drained weight); 1 x 400g tin chopped tomatoes; 5 sheets filo pastry; 1 tbsp sesame seeds; Roasted vegetables or salad leaves; Fresh basil

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A delicious one-pan Olive Tomato and Bean Filo Pie packed with Mediterranean flavours, with beans, veggies and spices. This filo-pastry topped bake is ideal as a centrepiece main meal that everyone will love.

I don’t often cook pies or similar cosy bakes, but I am newly converted to the filo pastry topped pie. It all comes together in one pan, which is one of the main wins for this recipe, and it couldn’t be easier. This bake is packed with so much flavour from the olives, the dried herbs and spices and the tinned tomatoes and bakes so well. It even heats up nicely, so you know leftovers are going to taste even better. Serve this up with some roasted veggies, a side salad or on its own and enjoy as a centrepiece showstopper that vegans, vegetarians and meat eaters will all love.

A half eaten Olive Tomato and Bean Filo Pie — Olive Tomato and Bean Filo Pie

Why will I love this pie?

This pie is so good:

Made in one dish
Full of Mediterranean flavours
With olives, spices, tomatoes and herbs
Full of veggies and vitamins
Naturally vegan, dairy-free and egg-free
Easily gluten-free
Nut-free
Everyone will love this
- Great for veggies, vegans and meat-eaters
Delicious as a roast dinner
- Serve with the usual roast accompaniments
Also great for a lighter dinner
- With a side salad
Hearty and wholesome but nourishing
Made with real ingredients
With plant-based protein and fibre from the beans
Made with filo pastry to keep it light
Leftovers taste great
It warms up well and stays crispy on top

If you already love the sound of this dish, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A dish of Olive Tomato and Beans — Olive Tomato and Beans

A Olive Tomato and Bean Filo Pie pre-baked — Olive Tomato and Beans

What ingredients do I need?

You can see the ingredients with weights in the recipe card below, and my favourite and recommended products in the “shop the recipe” section.

For the pie:

Olive oil: or your preferred cooking oil.
Leeks: instead of onion, these add a lovely taste and texture. But you can use white or red onion if you prefer.
Garlic: for lots of flavour.
Red pepper: or any other colour pepper.
Courgette: or try aubergine or chopped up butternut squash.
Herbs and spices: sweet smoked paprika, dried basil and dried oregano work so well together.
Olives: I used the Piri Piri stuffed olives from Fragata which add a lot of flavour and spice, too. You can try their other stuffed or regular olives, too.
Sun-dried tomatoes: for so much flavour. These are the kind that come in oil, simply drain away the oil and chop them up.
Cannellini beans: I use the Bold Bean Co beans as they are so delicious and juice. You can also use butterbeans or pre-cooked lentils.
Chopped tomatoes: a tin of 100% tomatoes.
Filo pastry: scrunch these up to place on top before it bakes.
Sesame seeds: for sprinkling on top before it bakes.
Fresh basil: for adding on top – this adds a lovely flavour.

A Olive Tomato and Bean Filo Pie in a dish — Olive Tomato and Bean Filo Pie

Fragata Piri Piri Pepper pie — Olive Tomato and Bean Filo Pie

Is this gluten-free and nut-free?

This is naturally nut-free and make it gluten-free by using GF filo pastry.

How do I make this?

This is ready in a few steps:

Fry off the leek and garlic in a casserole dish: until soft.
Add in the spices and dried herbs: and fry again.
Add in the pepper and courgette: and fry until soft.
Now pour in the other pie base ingredients: and stir well.
Cook with a lid on for 10 minutes: to simmer.
Scrunch up the filo pastry and arrange on top: so that most of the pie is covered.
Drizzle or brush with olive oil and sesame seeds: and bake.
Serve warm with your favourite accompaniments: or keep for later.

A piece of Olive Tomato and Bean Filo Pie — Olive Tomato and Bean Filo Pie

A piece of Olive Tomato and Bean Filo Pie in a bowl — Olive Tomato and Bean Filo Pie

How long will this last?

This will keep for 2-3 days in the fridge in the dish or in separate containers. Warm back up in the oven for 20 minutes or until hot all the way through.

A slice of Olive Tomato and Bean Filo Pie in a bowl — Olive Tomato and Bean Filo Pie

What other recipes can I try?

For more main meals: