Festive-Spiced Vegie Filo Pie

HERE'S HOW WE MAKE IT

This pie is a celebratory Christmas centrepiece for vegans who can get a raw deal at this time of year which all seems to be about the over-sized hero protein. With its cinnamon-spiced filling of pumpkin, chickpeas and spinach, liberally studded with almonds, pistachios and cranberries, it isn't the slightest bit dull; it's a total, yummy, frivolous delight. Playing on the Moroccan blending of sweet and savoury, it makes a lovely addition to the Christmas (or Boxing Day) table.

INGREDIENTS

Pumpkin, filo pastry (wheat flour, water, wheaten corn flour, salt, canola oil, preservative (potassium sorbate 202), anticaking (341)), water, onion, baby spinach, almonds, pistachios, cranberries, chickpeas, ginger, olive oil, fresh coriander, lemon juice, salt, cinnamon, coriander ground, cumin ground, paprika

ALLERGENS

CONTAINS:

Tree Nuts, Gluten.

MAY CONTAIN TRACES OF:

Peanuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	Per 100g	Small	Large
ENERGY	811kJ	4422kJ	7621kJ
PROTEIN	6.1g	33.0g	56.6g
FAT TOTAL	7.9g	43.8g	73.8g
- SATURATED	0.9g	5.1g	8.7g
CARBS	26.1g	140.3g	245g
- SUGARS	6.5g	36.5g	61.1g
SODIUM	411mg	2245mg	3863mg

SIZES

Small:

Serves two adults as a main course, more as part of a buffet

Large:

Serves 4 as a main course, more as part of a buffet

GOES WITH

Serve warm with Wimmera grain salad or quinoa, pea and feta salad for a vegetarian lunch or as part of your Christmas spread.

PREP, COOK AND SERVE

Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Ovens vary, please adjust cooking times if necessary.

Preheat 200C oven (FF) and remove plastic film.

SMALL

DEFROSTED: cook for 30 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown.
FROZEN: cook for 45 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown.
For a crisper base, cover the top with foil and cook for a further 10-15 minutes.

LARGE
DEFROSTED: cook for 50 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown.
FROZEN: cook for 65 minutes or until golden and piping hot, cover loosely with foil if the pastry is getting too brown.
For a crisper base, cover the top with foil and cook for a further 10-15 minutes.