Dinner

Prawn, Pepper & Chickpea Filo Pie Recipe

ByEthan Lark January 18, 2026January 18, 2026

Introduction

This prawn, pepper, and chickpea filo pie is a vibrant and flavorful dish perfect for a cozy dinner. Combining spicy harissa, tender prawns, and crispy filo pastry, it’s both comforting and light.

A white bowl filled with a dish that has three main layers: the top layer is golden brown, crispy, and crumpled phyllo dough covering half of the bowl's surface, showing its flaky texture; underneath, bright red tomato sauce with a slightly shiny, wet look peeks through; at the bottom, there are plump pink shrimp and round beige chickpeas mixed in the sauce. The bowl is placed on a square purple tile atop a white marbled surface, with a spoon resting to the right side showing some leftover red sauce. A glass of water and a lit candle are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil, plus 1 tsp
1 onion, finely chopped
2 garlic cloves, crushed
1-2 tsp harissa, to taste
2 tbsp tomato purée
400g can chickpeas, drained and rinsed
300g raw king prawns
3 roasted red peppers from a jar, finely sliced
300ml vegetable stock
1 lemon, cut into wedges
small bunch of parsley, finely chopped
6 sheets of filo pastry

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Heat 1 tsp of olive oil in an ovenproof pan over medium heat. Add the chopped onion and crushed garlic, cooking gently for a few minutes until softened.
Step 2: Stir in the harissa and tomato purée, cooking for an additional 3 minutes to deepen the flavors.
Step 3: Add the drained chickpeas, raw prawns, sliced roasted red peppers, and vegetable stock to the pan. Bring the mixture to a gentle simmer.
Step 4: Season with salt and pepper, then stir through a squeeze of lemon juice and the chopped parsley.
Step 5: Ruffle the filo pastry sheets on top of the filling in the pan, brushing each sheet with the remaining olive oil to ensure crispiness.
Step 6: Bake in the oven for 15 minutes until the pastry is golden and bubbling.
Step 7: Serve hot with lemon wedges on the side for extra freshness.

Tips & Variations

Use fresh prawns for best flavor, but frozen can work if thawed properly.
Adjust the harissa amount to control the spice level to your liking.
Swap roasted red peppers for sun-dried tomatoes for a different flavor twist.
Ensure the filo pastry stays covered with a damp towel while working to prevent drying out.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in an oven at 180°C until warmed through to keep the pastry crisp. Avoid microwaving if possible, as it can make the pastry soggy.