CREAMY LEEK & BUTTER BEAN FILO PIE

• 분량: 4
• 총 시간: 45 minutes

재료

FOR THE FILLING

3 large leeks

3 garlic cloves

1 unwaxed lemon

2 x 400g tins of butter beans

2 tbsp olive oil

A pinch of sea salt, plus extra to season

2 tsp dried thyme

2 tbsp plain flour

250ml vegetable stock

1 x 400g tin of coconut milk

2 tosp white miso

2 tbsp nooch (nutritional yeast), optional

100g baby spinach

Freshly ground black pepper

FOR THE TOPPING

4-5 sheets of plant- based filo pastry

2 tbsp olive oil

1 tbsp fennel seeds

TO SERVE

Parsley leaves

Seasonal greens

방향

1 Preheat your oven to 200°C/Gas Mark 7.

2 Finely slice the leeks, peel and mince the garlic, zest and juice the lemon, then drain and rinse the butter beans.

3 Heat the olive oil in a large, deep, ovenproof pan over a medium heat. Add the leeks and a pinch of salt and cook for 5 minutes, stirring often, until soft and translucent. Add the garlic and thyme and cook for another minute

4 Add the flour and cook for 1 minute, stirring. Gradually, pour in the stock, stirring to avoid any lumps forming. Add the coconut milk, miso and nooch, if using, then season with salt and pepper. Simmer the sauce for 5 minutes, until smooth and thickened. Tip in the butter beans and spinach, stir, and cook until the leaves wilt and the beans are heated through. Add the lemon juice and zest. Taste and season with extra salt and pepper, if needed

5 Remove the pan from the heat. Scrunch each sheet of filo loosely and arrange them over the filling until they cover the top. Brush or spray with olive oil and sprinkle with fennel seeds.

6 Transfer the pan to the preheated oven and bake for 18 minutes, or until the filo is crisp and golden.

7 Chop the parsley and scatter over the top of the pie before serving with seasonal greens on the side.

노트

NUTRITIONAL INFO Calories (per serving) 572 | Total fat 18g Saturates 8g | Salt 1g | Sugar 6g Carbs 40g | Protein 20g | Fibre 20g

영양 정보

• 칼로리: 572
• 지방 전체: 18
• 포화 지방: 8
• 나트륨: 1
• 탄수화물 전체: 40
• 식이섬유: 20
• 총 당류: 6
• 단백질: 20