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  • Difficulty: Simple

  • © The Vegetarian Society

Festive Filo Pillow

  • Serves 2

  • Preparation 20 mins

  • Cooking 35 mins

Can be vegan*

Festive Filo Pillow
  • Dairy-Free

  • Egg-Free

  • Vegan


  • 2 tbsp olive oil
  • 1 onion, sliced
  • 150g mushrooms, sliced
  • 1 yellow pepper, chopped
  • 2 cloves garlic, crushed
  • 50ml vegetarian port or red wine
  • 25g mixture of pumpkin and sunflower seeds, toasted
  • 50g walnuts, broken
  • A handful of fresh parsley, rosemary and thyme, chopped
  • Salt and cracked black pepper, to taste
  • 1 packet filo pastry (you will need to use 2 sheets for this recipe)
  • 50g butter or vegan margarine, melted
  • 200g vegetarian Wensleydale cheese with cranberries or 180g soya cheese with 20g cranberries*

Watch the recipe being made here:

How to make Festive Filo Pillow


  1. Preheat oven to 180°C/Gas mark 4.
  2. Gently fry the onion until it softens, then add the mushrooms and pepper. Continue to fry for another 5 minutes. Finish with the garlic and cook for 30 seconds.
  3. Add the port and cook until evaporated.
  4. Mix in the seeds, walnuts and herbs, then season to taste.
  5. Transfer to a bowl, cover with kitchen roll and allow to cool down.
  6. Fold out one filo pastry sheet onto a work surface and keep the rest under a damp tea towel to avoid drying out. Brush with butter and layer with another sheet.
  7. Put the cool filling onto the pastry, so it covers the middle third of the pastry, leaving a 6cm gap at the top and bottom. Crumble the cheese over the filling.
  8. Fold the top over the filling, followed by the bottom and sides. This should leave you with a nicely packed parcel shape. (Don’t over fill if you have too much filling.)
  9. Bake in oven for 30-35 minutes, until cooked.

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