Cheese and vegetable pie

Perfect if you have vegetarian guests coming for dinner, this savoury pie is quick to make and tastes delicious.

  • 30 min
Cheese and vegetable pie


  • 3 sheets filo dough
  • 250 g canned chickpeas
  • 250 g cream cheese (ricotta)
  • 4 eggs
  • 120 g spinach leaves
  • 40 ml extra virgin olive oil
  • 2-3 carrots
  • 1 tbsp Vegeta All-Purpose Seasoning


  1. Place a sheet of filo dough on your work surface and sprinkle it with olive oil. Place the second sheet on top and sprinkle it with oil. Repeat with the third sheet.
  2. Place the baking tray (25 x 16 cm) in a preheated oven at 200°C. When warm, take the tray out of the oven and place the dough on the tray. Make sure to cover the bottom and the sides (remove the excess dough by cutting it with kitchen scissors).
  3. Put the drained chickpeas and cheese in the tray. Beat the eggs and mix them with the Vegeta and chopped spinach. Pour the mixture over the cheese and lay finely diced carrots on top of everything.
  4. Smear with the leftover oil and bake at 200°C for 20-25 minutes. Cool the pie and slice.
  5. Serve warm or cold.

Serving: Serve it warm or cold.

Chef's tip: If you prefer the texture of puff pastry, you can easily switch out the filo dough.