Vegan Kale Phyllo Pie

About: Just a lucky girl enjoying her two passions: teaching and food. I'm a practicing foodie (whatever that means), amateur decorator, DYI pro and an organized mess.

This recipe is very similar to another one on this site. I decided to change it a little bit to add more flavor, give it a nutrition boost and lighten it up a bit. This recipe has way less fat than the original. I hope you enjoy it!

This dish is so delicious. It's healthy and low fat, you're getting so many vitamins and minerals, but best of all it's homemade.

The pumpkin seeds are optional, but the give this dish a crunch. You can substitute for nuts.

Step 1: Ingredients

20-30 Phyllo sheets
1 whole head of Kale chopped
1/2 cup diced green italian pepper
1 medium diced Onion
1 large shredded carrot
4 cloves of chopped garlic
8 ounces of shredded firm Tofu
1/3 cup Pumpkin seeds
1 large lime (3 tbsp)
1 tbsp Tamari Sauce (or soy regular sauce)
2 tbsp oil
3 tbsp Vegan Cream Cheese
1/4 cup white Wine (or water)
1/4 tsp Cumin
1/8 tsp nutmeg
Salt and Pepper to taste

Step 2: Preparing the Filling

-Cook the chopped onion, pepper and garlic in 1 tbsp of the oil for 2 - 3 minutes.

-When they're translucent (do not brown), add the shredded carrot and cook for one more minute.

-Add the roughly chopped Kale with the white wine or water. Also, add the nutmeg, black pepper and cumin. Cook until the kale has wilted still but firm and crunchy.

-Add the Vegan cream cheese and let it cook for one more minute.

-Add the pumpkin seeds and tofu. Mix well.

-Let it rest for 10 to 15 minutes.

Step 3: Baking

-In a deep baking dish, cover the bottom with 10 or 15 phyllo sheets. Sounds like a lot, but you need to have a good bed for the filling. Make sure to spray the baking dish before covering with phyllo.

-Pour all of the filling and bake for 25 minutes at 350 degrees.

-Take the pie out and cover with another 10 sheets. Spread some of the remaining oil on the top sheet until it looks shiny, maka sure not to use more than 2 tsp for this.

-Bake for 5 more minutes or until the phyllo is golden brown.

-Let the pie rest for 5 minutes before serving.

-If you have some left, just reheat in the oven at 300 degrees.



    • Weaving Challenge

      Weaving Challenge
    • Paper Contest

      Paper Contest
    • Pie Contest

      Pie Contest

    7 Discussions

    missy_ w

    6 years ago on Introduction

    sounds good, looks better. I just went from vegetarian to vegan and need so many new ideas! thanks!


    9 years ago on Introduction

    This does look good, and can't be expensive either? Do you make your own Vegan Cream Cheese or buy it? L

    4 replies

    Reply 9 years ago on Introduction

    It's not expensive, I think the most expensive ingredient was the phyllo,a nd it was only 3.50. I don't make my own vegan cream cheese. Tofutti sells a really good one.


    Reply 9 years ago on Introduction

    Thanks - I didn't fully understand what the cream cheese is so I Googled it and found this recipe.

    The filo / phyllo makes this look very appetising - I like crispy! so maybe at the weekend I'll see what I can do.



    Reply 9 years ago on Introduction

    That recipe looks, delicious, I may try it soon. You can also get the vegan cream cheese for the supermarket.


    Reply 9 years ago on Introduction

    Not seen it where I shop, but I might have a look next time. I'm not vegan, but I don't eat a lot of animal-flesh, I'm always happy to try new stuff, and this looks like a good one. L