Mushroom, chestnut and squash filo pie

Name: Mushroom, chestnut and squash filo pie
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: British
Ingredients: 3 tbsp extra virgin olive oil; 250g/9oz chestnut mushrooms, sliced; 1 red onion, sliced; 300g/10½oz butternut squash (¼ squash), peeled and cut into 2cm/¾in chunks; 75g/2½oz curly kale, shredded, tough stalks discarded; 150ml/5fl oz vegetable stock, made with ½ vegetarian stock cube; 50g/1¾oz ready-to-eat dried apricots, quartered; 180g/6oz chestnuts, halved; 75g/2½oz walnuts, roughly broken; ½ tsp dried chilli flakes (optional); 85g/3oz goats’ cheese, cut into small pieces; sea salt and freshly ground black pepper; 4 sheets filo pastry (each about 48x25cm/19x10in); 2 tbsp extra virgin olive oil; handful chopped fresh parsley, to garnish (optional)

Instructions

Prep:30minCook:2h

This delicious veggie pie was made to be shared with family and friends, especially good with vegetarian gravy or served cold with salad. Each serving provides 406 kcal, 11g protein, 35g carbohydrates (of which 10g sugars), 23.5g fat (of which 5g saturates), 6g fibre and 0.7g salt.

Updated at: Fri, 25 Sep 2026 21:03:16 GMT