The Best Vegetarian Filo Recipes on Yummly | Spinach And Feta Pie From Jamie Oliver's 30 Minute Meals Book, Homemade Mini Filo Cups, Savory Phyllo (filo) Cups – Mexican Flavored Appetizer Italian veggie cottage pie. Sweet potato tikka masala: Jamie Oliver & Tesco, Veggie christmas pithivier pie: Jamie Oliver, How to make mushroom stroganoff: Jamie Oliver, Cheese toastie with a crown: Jamie Oliver, Chargrilled veggie kebabs: The Happy Pear boys, Perfect risotto four ways: Gennaro Contaldo, How to prepare a butternut squash: Jamie Oliver, Post-workout smoothie: Jamie Oliver & Joe Wicks, Perfect paneer jalfrezi: Maunika Gowardhan, Easy ratatouille: Alex – French Guy Cooking, Jamie cooks his Mexican-style breakfast: Jamie Oliver & Joe Wicks, Classic ratatouille: Jamie Oliver’s food team, Seven-veg tagine: Jamie Oliver’s food team, Aubergine, tomato and ricotta pasta: Jamie Oliver, Sweet potato & white bean chilli: Jamie Oliver’s food team, Christmas hasselback potatoes: Jamie Oliver, Black olive tapenade: Jamie Oliver & Gennaro Contaldo, 5 things to do with tomatoes: Jamie Oliver’s Food Team, Aubergine daal & homemade chapattis: Jamie Oliver, Mixed bean chilli with avocado & sweet potato: Tim Shieff, The ultimate vegetable lasagne: The Happy Pear, Falafel with spiced tabouleh: French Guy Cooking, Halloumi & mushroom burger: Shane Russell & DJ BBQ, Let’s talk about black beans: Jamie Oliver, Strawberry popsicles & ice lollies: Cooking With Kyler, Wild mushroom on toast with shaved truffle: Jamie Oliver, Veg & lentil cottage pie: Michela Chiappa, Summer garden salad & homemade mayonnaise: Jean Imbert, Jamie’s amazing chocolate mousse: Jamie Oliver, How to get kids eating vegetables: Gennaro Contaldo, Strawberry & elderflower sorbet: Anna Jones, Superfood salad: Jamie Oliver & Jim Chapman, Vegetarian meatballs: Happy Pear & Tim Shieff, Three things to do with a cauliflower: Food Busker, Veggie stir-fry: Jamie Oliver & Sprinkle of Glitter, The best cauliflower cheese: Jamie Oliver, Super creamy green smoothie: Pauline Bossdorf, Fruit & muesli yogurt parfait: Dani Stevens, Honey roasted carrots: Hugh Fearnley-Whittingstall, Baked camembert with garlic & rosemary: Jamie Oliver, Easy chocolate florentines: Sharon Hearne-Smith, Roasted squash & goats cheese roulade: French Guy Cooking, Gluten-free Christmas pudding: Kerryann Dunlop, Christmas nut roast with a spicy sauce: Jamie Oliver, Mushroom Milanese with criollo salsa: Gennaro Contaldo & Felicitas, Brilliant brussel sprouts: Gennaro Contaldo, Sweet potato falafel with pea & feta hummus: Aaron Craze, Healthy South American brunch: Jamie Oliver, Incredible Italian scotch egg: Gennaro Contaldo, How to make zero fat salad dressing: Jamie Oliver, Vegetarian pumpkin farfalle: Gennaro Contaldo, Chilli tomato taglierini: Gennaro Contaldo, Masterclass on BBQ vegetables: Jamie Oliver, How to create spinach and feta filo pie: Jamie’s Food Team, How to make ratatouile style briouats: Jamie’s Food Team, Super breakfast muffins: Jamie Oliver [AD], Carrot & grain salad: Jamie Oliver & Tesco (UK only), Picanha and Brazilian farofa: Andre Lima de Luca, Jamie’s top 7 curry paste tips & hacks: Jamie Oliver, Jamie’s lamb and chickpea curry: Kitchen Daddy, Simple tray baked salmon: Bart’s van Olphen, Brussels sprouts linguine with leftovers: Gennaro Contaldo. Cover and cook for 15 minutes, shaking the pan occasionally, then remove the lid, tip in the chickpeas (juices and all) and season lightly with a pinch of salt and pepper. Preheat the oven to 190ºC/375ºF/gas 5. Transfer the yoghurt to a plate and drizzle with a little oil from the harissa jar, then serve with the pie. Scatter over the sesame seeds and bake for 25 minutes, or until golden and crisp. Peel and finely slice the garlic, then place in a large non-stick ovenproof frying pan on a medium heat with the fennel seeds and 2 tablespoons of olive oil. More effort . Preserved lemon, saffron, harissa, crispy layered filo, yoghurt, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Cooking Buddies: Kitchen hacks with Buddy, 400g natural yoghurt, 320g ripe cherry tomatoes, 1 tablespoon red wine vinegar, 4 cloves of garlic, 1 tablespoon fennel seeds, 1 large leek, 320 g new potatoes, 320 g butternut squash, 320 g courgettes, ½ x 700 g jar of chickpeas, 1 preserved lemon, 1 teaspoon rose harissa, 50 g dried sour cherries, 1 pinch of saffron, 8 sheets of filo pastry, 1 tablespoon sesame seeds. 4:53 Vegetarian. Fry for a further 15 minutes, or until beautifully caramelised, stirring occasionally. https://www.jamieoliver.com/recipes/category/special-diets/vegetarian Roughly scrunch, wave and layer the filo into the pan, partly tucking it in at the edges (there’s no need to be neat).