Artichoke and Butter Bean Filo Pie

Serves: 4 Prep: 20_mins Cook: 40_mins


1 medium red onion, chopped

2x cans Biona Butter Beans, rinsed and drained

2 tbsp flat leaf parsley, finely chopped

2 tbsp Biona Extra Virgin Olive Oil (plus 30ml for oiling the baking dish and filo) 

4 tsp Biona Lemon Juice

½ - 1 tsp salt, to taste

Black pepper, to taste

⅛ - ¼ tsp cayenne pepper, to taste

400g Biona Artichoke Hearts, drained

4 tbsp pitted black olives, chopped

3 large Biona Sun Dried Tomatoes, chopped

⅓ pack of vegan filo pastry sheets

Green salad, to serve


  1. Preheat the oven to 200/180C fan. 

  2. Add 1 tbsp olive oil to a frying pan and sauté the onion until tender - add a little water if it starts to become dry.

  3. Add half of the butter beans to a food processor and blend until smooth and creamy. Mash the remaining butter beans gently with a potato masher - there should be some texture amongst the creamed beans. 

  4. Add 1 tbsp olive oil, lemon juice, parsley, salt and cayenne pepper to the butter beans, and mix well.

  5. Thinly oil an 8-inch square baking dish, then line with several overlapping layers of filo sheets, ensuring each layer is lightly brushed with oil. Make sure the sheets overhang the edges of the dish so they can be folded back on top of the bake.

  6. Spoon half the filling on top of the filo base, and smooth it out evenly. Fold over some of the filo layers, add more lightly oiled filo sheets on top, and repeat with the second half of the filling. Finish the process with more layers of lightly oiled filo.

  7. Bake for 25-30 minutes or until golden brown. Remove from the oven and allow to cool before slicing to serve. We served ours with a green salad, but it would pair well with some organic veggies too!

Join the conversation

Join the conversation


Something went wrong, please refresh the page!

amount Left for Free shipping!

You're entitled to free delivery!