Scrumptious sweet potato pie

Nothing compares to a delicious melt-in-the-mouth pastry, and this sweet potato pie is a fantastic mid-week dinner option the whole family will enjoy.

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Easy to whip up, this incredible recipe is made up of a delicious sweet potato mixture, filled with crumbled feta, chickpeas and fresh coriander.

This sweet potato pie works great on its own or paired with a side of veggies and salad. Add a dollop of Greek yogurt and enjoy!

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Store in an airtight container in the fridge and zap in the microwave before serving — great for unexpected visitors.


  • 700g orange sweet potato, peeled, roughly chopped
  • Olive oil cooking spray
  • 2 tsp ground coriander
  • 1 tsp cumin seeds, crushed
  • 400g can chickpeas, drained, rinsed
  • 1/2 cup fresh coriander leaves, roughly chopped
  • 2 tbsp lemon juice
  • 2 tbsp pine nuts, toasted
  • 100g feta, crumbled
  • 6 sheets filo pastry


  1. Preheat oven to 220°C.
  2. Grease a baking pan.
  3. Line a baking tray with baking paper.
  4. Place potato on prepared tray. Spray with oil.
  5. Sprinkle with ground coriander and cumin.
  6. Bake for 20 minutes, then leave for 20 minutes.
  7. Roughly mash chickpeas in large bowl.
  8. Add potato, chopped coriander, lemon juice and pine nuts. Stir to combine, then stir in feta.
  9. Place one filo sheet on flat surface. Spray with oil. Top with another filo sheet.
  10. Leaving a two centimetre boarder, spoon one-third of potato mixture along one long edge. Roll up to enclose filling.
  11. Starting at centre of pan, arrange filo roll, seam-side down, in a coil shape.
  12. Repeat process using 1/2 remaining potato mixture to make another roll.
  13. Add roll to pan, continuing to create a large coil shape and pressing to secure and fit in pan.
  14. Repeat one more time with remaining filo and filling.
  15. Spray with oil and season with salt and pepper.
  16. Bake for 25 minutes.