Filo Pie with Sea Spaghetti, Mushrooms & Apples

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April 12, 2017

Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen

Chef Mike Harris surpasses himself with this fascinating and original blend of apple, apricot, nuts, mushrooms, mustard seeds and sea spaghetti encased in delicate and mouth-watering filo pastry. Substantial, not difficult to prepare, and very impressive.

Recipe from Gerry Harrington


25g (1oz) dried sea spaghetti or 80g fresh Add To Cart

60ml (2¼fl oz) olive oil

15g (½oz) black mustard seeds

1 large onion, chopped

100g (3½oz) oyster or other mushrooms chopped roughly

50g (1¾ oz) mixed nuts, chopped

50g (1¾ oz) unsulphured apricots soaked for ten minutes, drained and chopped roughly

50g (1¾ oz) pine nuts

30ml (1¼ fl oz) tamari

1 apple, cored and roughly chopped

10 sheets filo pastry - defrosted if frozen

Melted butter


If using dried sea spaghetti then soak in cold water for 10-15 minutes, drain and chop roughly.

For fresh sea spaghetti simply rinse and chop

Preheat the oven to 200°C/400°F/Gas 6

Grease an ovenproof dish, ideally rectangular to fit filo pastry, or fold the pastry to fit.

1 Heat the olive oil in a pan over moderate heat, add mustard seeds and cover. Allow the mustard seeds to pop, then add the onions and mushrooms and fry briefly. Add the seaweed, nuts, apricots, pine nuts and tamari to the pan and mix well. Remove from the heat and allow to cool.

2 Lay two sheets of pastry on the bottom of the dish, brushing each one with butter.

3 Add the apple to the cooled pie mixture and spoon half the mixture on top of the pastry, spreading out evenly. Lay two more sheets of pastry on top of the mixture. Spoon the remaining mixture on top and spread evenly. Cover with the remaining six sheets of filo pastry, being sure to brush each sheet with butter. Cut into portions prior to cooking. If you try to cut it after cooking, the filo pastry will shatter.

4 Cook in the centre of oven for 30-40 minutes until the pastry is golden brown. Serve immediately.

Cook’s Tip: walnuts and hazelnuts worked well in test kitchen, as did 30g (1¼oz) of dried oyster mushrooms, rehydrated.