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Spiced filo pie recipe

Spiced filo pie recipe

2 ratings

Jamie says: "Give lovely leftovers a new lease of life by teaming with smoky harissa and salty olives, all wrapped up in shop-bought filo. Delicious." See method

  • Serves Serves 6 to 8
  • 15 mins to prepare and 1 hr 25 mins to cook
  • 449 calories / serving
  • Healthy


  • 2 onions
  • olive oil
  • 400g leftover cooked higher-welfare turkey
  • 500g leftover cooked vegetables, such as potatoes, carrots, parsnips, greens
  • 2 heaped tablespoons harissa
  • 1 x 400g tin of quality plum tomatoes
  • 10 kalamata olives (stone in)
  • 1 bunch of fresh flat-leaf parsley (20g)
  • 1 x 220g pack of ready-rolled filo pastry
  • 100g couscous
  • natural yogurt (optional)
  • hot chilli sauce (optional)
  • ½ a lemon (optional)

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    2g 11%
  • Sugars

    10g 11%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 56.8g Protein 28.6g Fibre 7g


Jamie Oliver 155x255

  1. Preheat the oven to 200°C/400°F/gas 6. Peel and finely chop the onions, then place in a large shallow casserole pan on a medium-low heat with 1 tbsp of olive oil and cook for 15 minutes, or until soft and sweet. 
  2. Shred the turkey and roughly chop the leftover vegetables, then stir into the pan with the harissa. Scrunch in the tomatoes with ½ a tin’s worth of water, destone and add the olives, then reduce the heat to low and cook for 20 minutes, or until thick and delicious. Season to taste with sea salt and black pepper, then pick, roughly chop and stir through the parsley. 
  3. Grease a 20cm-springform cake tin lightly with oil. Layer the filo over the base and all up the sides – letting it hang generously over the edges, so you can fold it back over the top – brushing with a little oil between each layer. 
  4. Sprinkle the dry couscous onto the filo base and pour over the filling, then fold the filo back over the top, roughly scrunching it into place. Brush with 1 tsp of oil, then bake at the bottom of the oven for 50 minutes, or until golden and crisp. 
  5. Carefully release the pie from the tin and transfer to a board. Delicious served hot with a dollop of yogurt, a dash of chilli sauce and a squeeze of lemon juice, if you like. 

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