Creamy Brussels Sprout Filo Pie
User Reviews
5
Creamy Brussels Sprout Filo Pie
Description
This pie starts by shredding Brussels sprouts and sautéing them with diced carrots and celery to soften the vegetables. The sauce is prepared by making a roux with butter and flour, then gradually whisking in vegetable stock and milk to create a thick, creamy base. Garlic, sage, nutmeg, salt, pepper, and Parmesan cheese enhance the filling's flavor. This mixture is poured into a baking dish and topped with layered, brushed filo pastry sheets, which bake to a golden, crisp texture.
The combination of tender shredded sprouts and soft diced vegetables provides a contrast to the crunchy filo topping, creating a dish with complex textures. The sage and nutmeg add an herbal and warm spiced note, complementing the natural bitterness of Brussels sprouts. This pie can be served as a warming vegetarian entree or a hearty side.
To store, refrigerate for up to three days and reheat in the oven, covering the filo with foil if needed to prevent burning. The filling can be made ahead and frozen prior to assembling the pie. Variations include gluten-free or vegan adaptations by substituting filo pastry and milk products accordingly. Leftover vegetables can be added to the filling sauce to reduce waste and add variety.
Ingredients
- 2 ½ cups Brussels sprouts (250g)
- 3 tablespoons butter divided, or vegan butter
- 1 carrot diced
- 2 celery diced, ribs
- 2 cloves garlic minced
- 1 teaspoon sage dried
- ⅓ cup all-purpose flour plain; 50g
- 2 cups vegetable stock 500 ml
- ⅔ cup milk or vegan milk; 150ml
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon nutmeg
- 2 tablespoons Parmesan Cheese vegetarian or vegan alternatives
- 8 filo pastry
- oil or spray oil
Instructions
- Preheat the oven to 400F/200C.
- Carefully shred the Brussels sprouts on a mandoline (or with a knife or food processor).NOTE: I do it with a cut resistant glove which takes out the mandoline fear-factor! Make sure that the sprout is stable on the slicer under the guard before slicing. Set aside.
- Melt 1 tablespoon of the butter in a large pan, then add the carrots and celery and cook, stirring, for 7 minutes or until soft, then add the shredded sprouts and cook for a further 5 minutes. Remove from the pan and set aside.
- Melt another 2 tablespoons of butter to the pan, then add the garlic and sage and cook for 1 minute. Stir in the flour and cook for 2 minutes.
- Whisk in the vegetable stock, a little at a time, then add the milk a little at a time, whisking well. Reduce the heat and simmer for 5 minutes or until the mixture is thick and creamy. Stir in all the cooked vegetables, salt and pepper and nutmeg. Heat for 2 minutes.
- Pour the creamy sprout mixture into a heat proof baking dish and sprinkle with the parmesan.
- Spray a sheet of filo pastry with spray oil or brush with oil. Loosely scrunch the sheet and place on top of the creamy sprout mixture. Repeat until the whole pie is covered.
- Place in the oven and bake for 25 minutes or until the filo is lightly browned.
Notes
- Cook the flour in butter until smooth to avoid lumps and remove raw flour taste.
- Add leftover cooked vegetables to the sauce to vary the filling ingredients.
- Taste the sauce before adding salt, as store-bought vegetable stock may already contain salt.
- Freeze the filling alone and thaw before adding filo pastry and baking.
- Store the cooked pie refrigerated up to 3 days; reheat in oven with foil on filo if needed.
- For gluten-free, use suitable filo pastry and gluten-free flour for thickening.
- Make vegan by using vegan butter, milk substitutes, and checking filo pastry ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 647mg | 27% |
| Potassium | 257mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2381IU | 48% |
| Vitamin C | 32mg | 36% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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