This curried filo pie pairs tender cauliflower and creamy curried filling with a golden, flaky filo top — creating a comforting, cozy dish that’s perfect for dinner. The spices warm through the filling, and the crispy filo gives a delightful contrast. It’s a satisfying vegetarian main that feels indulgent yet homey, ideal for a relaxed meal or sharing with friends.
Ingredients
- 1 large cauliflower, trimmed and cut into florets (including stalks and leaves)
- 2 tsp mild curry powder
- 3 tbsp olive oil
- 100 g unsalted butter (half cut into cubes, half melted)
- 75 g plain (all-purpose) flour
- 675 ml whole milk
- 2 garlic cloves, crushed
- 1½ tbsp English mustard
- 150 g mature cheddar, grated
- 6 sheets filo pastry
- Salt and freshly ground pepper
Optional to serve: chopped parsley and lemon zest
Recipe Info
- Prep Time: 20 minutes
- Cook Time: about 1 hour 15 minutes (including roasting & baking)
- Total Time: ~1 hour 35 minutes
- Servings: 4–6
- Cuisine: British / Vegetarian
- Course: Main dish / Pie
Instructions
- Preheat your oven to 200°C (180°C fan / gas mark 6).
- Toss the cauliflower florets (including chopped stalks/leaves) with half the olive oil, a pinch of salt and pepper, and the curry powder. Spread on a baking tray. Roast for about 20 minutes, until lightly coloured and just tender. Remove from oven and reduce oven temperature to 170°C (fan) / 190°C (regular).
- While cauliflower roasts, make the cheese sauce: melt the cubed butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until it smells nutty.
- Gradually whisk in the milk, a little at a time, stirring constantly until smooth. Continue to cook, whisking occasionally, until the sauce thickens slightly (about 7 minutes).
- Remove from heat. Stir in the crushed garlic, mustard, half the grated cheese, and a pinch of salt. Stir until the cheese melts and sauce is smooth.
- Butter a deep pie dish or spring-form tin. Lay one sheet of filo pastry in the base, butter side up. Repeat with the remaining sheets, overlapping slightly and brushing each layer with melted butter. Let the edges overhang.
- Spread half of the cheese sauce over the filo base. Then scatter the roasted cauliflower evenly. Pour over the remaining cheese sauce. Fold over the overhanging filo edges around the filling — you can scrunch or fold the pastry as you like for a rustic finish. Brush the top with remaining melted butter.
- Sprinkle the rest of the grated cheese on top. Bake in preheated oven for about 30 minutes, until pastry is golden brown and crisp, and filling is bubbling.
- Let the pie sit for 10–15 minutes before serving. Dust with chopped parsley and a little lemon zest if desired, then cut into wedges and serve warm.
Tips & Variations
- For a lighter version, replace half the milk with vegetable stock and use a light cheddar or lower-fat cheese.
- Add extra vegetables like peas, spinach, or cooked lentils for more texture and nutrition.
- For a vegan version, swap butter with olive oil, milk with plant-based milk, and cheese with a vegan alternative.
- Use whole-wheat filo pastry for a slightly denser, more rustic texture.
- Serve with a side salad or steamed greens to balance the richness of the pie.
Approximate Nutrition (per serving, 1 of 6)
- Calories: ~450 kcal
- Protein: ~17 g
- Fat: ~24 g
- Carbohydrates: ~35 g
- Fiber: ~5 g
- Sugars: ~8 g
- Sodium: moderate — depends on cheese and salt used
Spiced Cauliflower & Cheese Filo Pie
Spiced Cauliflower & Cheese Filo Pie
Ingredients
Method
- Preheat your oven to 200°C (180°C fan / gas mark 6).
- Toss the cauliflower florets (including chopped stalks/leaves) with half the olive oil, a pinch of salt and pepper, and the curry powder. Spread on a baking tray. Roast for about 20 minutes, until lightly coloured and just tender. Remove from oven and reduce oven temperature to 170°C (fan) / 190°C (regular).
- While cauliflower roasts, make the cheese sauce: melt the cubed butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until it smells nutty.
- Gradually whisk in the milk, a little at a time, stirring constantly until smooth. Continue to cook, whisking occasionally, until the sauce thickens slightly (about 7 minutes).
- Remove from heat. Stir in the crushed garlic, mustard, half the grated cheese, and a pinch of salt. Stir until the cheese melts and sauce is smooth.
- Butter a deep pie dish or spring-form tin. Lay one sheet of filo pastry in the base, butter side up. Repeat with the remaining sheets, overlapping slightly and brushing each layer with melted butter. Let the edges overhang.
- Spread half of the cheese sauce over the filo base. Then scatter the roasted cauliflower evenly. Pour over the remaining cheese sauce. Fold over the overhanging filo edges around the filling — you can scrunch or fold the pastry as you like for a rustic finish. Brush the top with remaining melted butter.
- Sprinkle the rest of the grated cheese on top. Bake in preheated oven for about 30 minutes, until pastry is golden brown and crisp, and filling is bubbling.
- Let the pie sit for 10–15 minutes before serving. Dust with chopped parsley and a little lemon zest if desired, then cut into wedges and serve warm.
Notes
- Protein: ~17 g
- Fat: ~24 g
- Carbohydrates: ~35 g
- Fiber: ~5 g
- Sugars: ~8 g
- Sodium: moderate — depends on cheese and salt used
FAQs
Can I prepare this pie ahead of time?
Yes — you can roast the cauliflower and make the cheese sauce ahead, then assemble and bake when ready. Pie can also be reheated gently in the oven.
Will the filo stay crisp once the pie cools?
The filo top stays relatively crisp, but the pastry base may soften slightly. For extra crispiness, reheat in a hot oven for a few minutes before serving.
Can I add meat (e.g. chicken or lamb) to this pie?
Yes — cooked chicken or lamb can be folded into the filling before baking. Make sure meat is fully cooked and moisture is drained to avoid soggy pastry.
Is this pie freezer-friendly?
You can freeze fully cooled, baked slices wrapped tightly. Reheat gently in the oven to restore crispness.
