Carrot filo pie

This savoury pie is so easy and delicious.

Carrot filo pie


Serves 8

4 large eggs
½ cup milk
½ cup flour
1 tsp fennel seeds
1 tsp cumin seeds
3 carrots, peeled, grated
1 onion, peeled, very finely chopped
2 Tbsp chopped coriander
10 sheets filo pastry
canola oil spray
lettuce leaves, sliced for serving


Preheat oven to 180°C.
Beat eggs and milk together. Stir in flour, fennel and cumin seeds, carrot, onion and coriander.
Line a 20 cm square tin with two sheets of filo pastry. Spray with a little oil. Repeat until 2 sheets of filo remain.
Pile the carrot mixture into the filo pastry shell and smooth with the back of a spoon. Crunch remaining 2 sheets of filo pastry over the top of the filling. Spray with oil.
Bake in preheated oven for 20-30 minutes, or until filo is golden and mixture is set.
Serve in slices with a green salad.

Nutrition Information Panel

Per Serving [8 Serves]
Energy 656kj
Protein 7.6g
Total fat 3.6g
- saturated fat 1.0g
Carbohydrates 21.8g
- sugars 5.5g
Fibre 2.6g
Sodium 153mg

Click the vegetable name below to learn more about it: