Spooky Autumn Halloween Pistachio Pie

Spooky Autumn Halloween Pistachio Pie

Boo!!! A simple and delicious recipe for homemade seasonal autumn veggie pie with pistachios. A very cool Halloween treat idea.

A flavoursome blend of pistachio flavoured swedes, sweet-potatoes and nutritious spinach nestled in crispy golden hand made spelt flour sheets. You can cut out your favourite Jack-o'-Lantern face or try other scary decorations 👻. Set your imagination free!


Spelt Flour Phyllo dough:

300g Spelt Flour
50ml Water
100g Organic Vegan Butter
A pinch of Salt
20ml Apple Cider Vinegar
70g Activated Pistachios (crushed)
Dusting Flour


50g Activated Pistachios (crushed)

1 Medium sized sweet potato (cut into cubes)
1 small Swede (cut into cubes)
1 Red Onion (finely chopped)
2 garlic cloves (finely chopped) 500g Spinach
100g Corriander (chopped)
1 ts Salt
1 ts black pepper
1 ts turmeric powder
1 tbs Olive oil 

Instructions for dough:

Combine all the ingredients (except the dusting flour) in a bowl and mix until it comes together. Knead for 10mins or until a smooth dough ball is formed. Roll the dough ball in extra flour, place in a clean bowl, cover with cling wrap and refrigerate for an hour. Remove the dough from the fridge and cut in 4 even pieces. Knead each piece into a ball. Sprinkle dusting flour over kitchen counter and start rolling one ball at a time using a rolling pin. Roll the dough out one way, when it is thin, turn it clockwise and roll it the other way. Repeat rolling until the dough is as thin as paper. Place each sheet to one side to air dry and lightly dust both sides with extra flour.

Instructions for filling:

In a frying pan, heat virgin olive oil with finely chopped onions. Sizzle for 3 to 5 minutes and add the garlic thinly sliced and the turmeric powder. Sizzle for 2 minutes or until the garlic turns golden and the onions become translucent.

Cut the swede and sweet potatoes and add them to the frying pan. Cook for 8 minutes on medium heat or until almost soft. Add the rest of the ingredients apart from the coriander and cook until spinach has become soft and evaporated water. Lastly add coriander and leave to cool down.

The final part would be to cut out your phyllo dough sheets into circles (depending on the size of your mould or baking pan). The first sheet would be going to the bottom and should surround the sides of the pan. You can now start filling the pie with our cooled vegetables until it fills the inside of your mould or pan. The top sheet is where your creativity comes into play. We have cutout the face of Jack O' Lantern for our halloween spooky theme, however you can do as wish! Carefully place the top sheet over the pan and bind the the side of the dough to the bottom sheet. Place in the over at 180°C degree for about 25-30 minutes or until cooked.



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