A Moroccan-spiced carrot, spinach & chickpea filo pie

What you think

  • My favourite pie ever. Tagine + pie = win

    Liam From Uk

  • Perfect amount of spice in the filling and I loved the pastry!

    Sally From Droitwich


Nutrition info

Typical values per 100g per pie
Energy (kJ) 674 1550
Energy (kcal) 161 370
Fat 5.7g 13.1g
of which saturates 0.7g 1.6g
Carbohydrates 21.7g 49.9g
of which sugar 7.3g 16.8g
Protein 3.8g 8.7g
Salt 0.84g 1.93g


Carrot (33%), spinach (16%), wheat flour (wheat, calcium, niacin, iron, thiamine), chickpea (12%), apple, chopped dates, vegetable oil (sunflower and rapeseed oil in varying amounts), olive pomace oil, garlic, ginger, maple syrup, stabiliser (glycerol), modified corn starch, salt, cumin, lemon, rice flour, wheat protein, mint, thyme, crushed chilli, black pepper, raising agent (sodium bicarbonate).

For allergens including cereals containing gluten, see ingredients in bold. Also may contain traces of soya, mustard and sesame seeds.

Cooking instructions

Delicious eaten hot or cold

From chilled
Pre-heat your oven. Remove all packaging and place the pie on a pre-heated baking tray.

180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes

From frozen
Defrost thoroughly in the refrigerator and then follow instructions ‘From chilled’.

Suitable for air fryer heating.

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