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Flotsam Filo Pie

Rebecca Coleman
A really simple but delicious recipe to help use up scraps. Inspired by the IKEA Scrapsbook.
Prep Time 20 mins
Cook Time 15 mins
Course Appetizer, Snack
Cuisine Mediterranean
Servings 4


  • 8 sheets vegan filo pastry check the ingredients, most supermarket brands are accidentally vegan
  • 1 vegan sausage I used TMRW Foods Maple
  • 1 cup green leafy veg spinach or kale
  • 6 green onions or you can sub out fresh herbs of your choice--parsley or dill would work great
  • 1/4 cup oat milk
  • 1 tablespoon canola oil


  • Remove your filo from the freezer and allow it to defrost.
  • In a frying pan over medium heat, place a tablespoon or so of oil (olive or canola) and allow it to heat. Remove the sausage from its casing and add it to the pan, breaking it up with the back of your spoon. Allow sausage to brown, stirring occasionally to keep from burning.
  • Once sausage is mostly browned, add the green onions and kale, season with salt and pepper and stir well. Cook for about 1-2 minutes, until the greens are wilted. Remove from the heat and set aside.
  • Cut one sheet of filo pastry in half and then lay each sheet on top of each other, so you have a double layer.
  • Mix the oat milk and the canola oil together, and brush it all over the filo pastry.
  • Place about 2 tablespoons of filling all along the long end of the filo pastry and then begin to roll it up so the filling is inside. Once you've rolled it all the way up, twist the entire log into a snail shape.
  • Place the pies on a parchment-lined baking sheet, brush them with a little more of the milk/oil mixture, and sprinkle with a little flaky sea salt or sesame or poppy seeds (I used everything bagel seasoning on mine because I'm EXTRA like that).
  • Bake in a pre-heated 350 degree oven for 25 minutes, until crispy and golden brown. Eat while still warm.