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Sweet potato and sage filo pie recipe

Sweet potato and sage filo pie recipe

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This festive filo pie is a fantastic vegan option for your Boxing Day celebrations. With sweet potatoes, chickpeas and crispy sage, this pie tastes great alongside steamed leafy greens. See method

  • Serves 6
  • 1 hr 05 mins to prepare and 35 mins to cook
  • 522 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 4 tbsp olive oil, plus extra to grease
  • 8 medium sweet potatoes (about 1.5 kg), peeled and cut into 2cm chunks
  • 2 large garlic cloves, finely crushed​
  • 400g tin chickpeas, drained and rinsed
  • 3 red onions, thinly sliced
  • 1 tsp soft light brown sugar
  • 20g fresh sage, leaves picked and finely chopped, keep 8 leaves
  • 20g fresh flat-leaf parsley, finely chopped
  • 1 lemon, zested and juiced
  • 250g filo pastry
  • steamed leafy greens, to serve (optional)
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    2g 10%
  • Sugars

    19g 21%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 86g Protein 10.2g Fibre 13.2g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss together 1 tbsp of the oil, the sweet potatoes, garlic and chickpeas. Roast for 40-45 mins, tossing halfway through, until the sweet potato is soft.
  2. Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat. Add the onions and fry, stirring regularly, for 30 mins until very soft. Add the sugar, turn up the heat and cook for 5 mins until the onions are caramelised. When the sweet potato mixture is cooked, add the onions, parsley and lemon, and stir through.
  3. Reduce the oven temperature to gas 6, 200°C, fan 180°C. Brush a 20cm spring-form cake tin with oil, then layer 8 sheets of filo pastry over the base, allowing it to drape over the edges and brushing oil between each layer. Fill with the sweet potato mixture, then fold over the excess pastry. Scrunch the remaining sheets of filo on the top and brush with a little oil. Bake for 30-35 mins until golden and crisp.
  4. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the remaining sage leaves and fry for 1 min until crisp. Transfer to a plate lined with kitchen paper.
  5. Transfer the cooked pie to a serving plate and top with the crispy sage. Serve with steamed green vegetables.

Tip: Freeze the assembled uncooked pie. Defrost fully in the fridge overnight before baking.

See more Vegan Christmas recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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