Dinner

Curried Cauliflower and Lentil Filo Pie Recipe

BySophie Carsel January 16, 2026January 16, 2026

Introduction

This curried filo pie is a delightful fusion of warm spices, creamy lentils, and crisp pastry. It’s a perfect way to transform leftover curried lentils into a comforting, flavorful dish that everyone will love.

The dish is a white rectangular baking dish filled with two main layers. The bottom layer consists of a yellowish-green cauliflower and lentil mixture with visible small cauliflower florets and lentils in a thick sauce. The top layer is a loose, crumpled sheet of golden-brown phyllo dough sprinkled with small black seeds, possibly nigella or black sesame seeds, giving it a textured and crispy look. Part of the top layer is lifted, revealing the colorful vegetable base underneath. The dish sits on a white marbled surface with a dark green cloth partially visible on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small cauliflower, around 800g
1 tbsp rapeseed oil
4 spring onions, finely sliced
700g leftover coconut, curry leaf & turmeric saucy lentils
2 tbsp lime pickle
100ml double cream
150g mature cheddar, grated
270g filo pastry
25g butter, melted
1 tsp nigella seeds

Instructions

Step 1: Discard any tatty outer leaves from the cauliflower, then cut it into small florets. Thinly slice the stalk and leaves as well. Heat the oil in a large pan over medium-high heat. Add the cauliflower pieces and spring onions along with 100ml hot water. Cook for 10-15 minutes until the cauliflower is soft and the water has evaporated.
Step 2: Preheat your oven to 200°C (180°C fan) or gas mark 6. Stir the leftover lentils, lime pickle, and double cream into the cooked cauliflower mixture. Bring to a gentle simmer, then remove from heat and stir in the grated cheddar.
Step 3: Transfer the filling into a baking dish about 20 x 30 cm and spread it out evenly. Tear each sheet of filo into pieces, lightly scrunch them up, and scatter over the top of the filling until completely covered.
Step 4: Brush the melted butter evenly over the filo and sprinkle with nigella seeds. Bake in the oven for 25-30 minutes until the filo is golden and crispy. Serve warm.

Tips & Variations

For extra crunch, add chopped toasted nuts like cashews or almonds to the filling before baking.
If you don’t have nigella seeds, sesame seeds or poppy seeds make a good alternative for topping.
Use spinach or kale in place of cauliflower for a different veggie twist.
To save time, use pre-chopped cauliflower florets available in many stores.

Storage

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 180°C oven until heated through and the pastry is crisp again, about 15-20 minutes. Avoid microwaving to keep the filo crisp.

How to Serve

The dish is in a white rectangular baking dish with a top layer made of crumpled, golden-brown, crispy phyllo dough sprinkled with small black seeds. Underneath the phyllo layer, there is a creamy mixture with visible chunks of cauliflower and green lentils, giving it a yellow-green color and a soft texture. The phyllo dough covers most of the dish except one corner where the creamy filling is clearly visible. The background is a white marbled surface with a dark green cloth partially shown on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie vegan?

Yes, substitute the double cream with coconut cream and use a vegan cheese or omit cheese altogether. Also, replace butter with a vegan spread for brushing the filo.

Can I freeze the curried filo pie?

It’s best to freeze the filling separately before assembling the pie. Freeze in an airtight container for up to 2 months. Thaw overnight before baking with fresh filo pastry for best results.