Sweet Potato and Blue Cheese Filo Pie

Sweet Potato and Blue Cheese Filo Pie

If ever there were four ingredients that worked perfectly in tandem, then they are in this Sweet Potato and Blue Cheese Filo Pie. Added to the two headline ingredients, roasted red onion and sautéed mushrooms round out this simple pie. And if you’re quick, it might be ready within the hour.

Satisfying doesn’t seem a strong enough word to describe the combination of sweet potato, blue cheese, mushrooms and red onion. Soft in texture, but strong in flavour they make their host pie almost intolerably moreish.

But it isn’t all soft textures. Certainly not! The inclusion of filo isn’t an accident, you know. Brushed with olive oil and baked at a relatively high temperature, you can be sure that there’ll be a hefty crunchy to accompany the pie’s succulent filling.

The type of blue cheese you use is completely your decision. Personally, large chunks of incredibly blue cheese aren’t pleasant. If you want a cheese that’s going to melt away slightly, give something soft like Dolcelatte a go. Fancy chunks of flavoursome veins? A blue Stilton might work well.

How To Make a Filo Pie

On a more basic level than cheese selection; don’t undercook your pie. It’s important to remember that the pastry isn’t only on the top, and any amount of undercooking is likely to result in an unpleasantly soft filo. You want it to be crispy all the way around.

If you think you are struggling to achieve a good bake, try removing the sides of the springform pan once the pie is able to maintain its own form. But be wary of removing it too early; collapse would spell disaster.

For something a little different, without the need of using pastry, check out my recipe for Pumpkin and Chorizo Pie, topped with a creamy layer of mashed potato and pumpkins.

Sweet Potato and Blue Cheese Filo Pie

Serves 4-6


  • 2 large sweet potatoes
  • 1 red onion, roughly chopped
  • a pinch of salt
  • 3 tbsp olive oil
  • 250g chestnut mushrooms, roughly chopped
  • 100g blue cheese, cubed
  • 1 pack filo pastry sheets, around 250g
  • a few sprigs of fresh thyme
  • a twist of black pepper


  1. Peel and cut your sweet potatoes into large chunks. Drizzle with 1 tablespoon of the olive oil and roast at 200C/180C(fan), alongside the red onion, until just cooked through.
  2. Meanwhile, sauté the mushrooms in a further tablespoon of olive oil until they have given up most of their moisture and have taken on a golden brown colour.
  3. Keeping the oven at the same temperature, generously grease a 23cm springform pan with a little of the remaining oil.
  4. Layer the filo into the pan one at a time, brushing each layer with oil before adding the next. Drape any excess filo over the edge of the pan.
  5. Pile the cooked vegetables into the prepared pan, place the blue cheese evenly across the top and scatter with fresh thyme. Season carefully with black pepper.
  6. Bring the excess filo across the top of vegetables and brush with the remaining oil. Bake for 30-40 minutes, until cooked through and golden brown. Serve immediately.

Blue Cheese Filo Pie Recipe Sweet Potato Filo Pie Recipe

Cost: Despite, for ease of life, using shop-bought filo, your pie shouldn’t set you back much more than £4.50. Of course, the cheese you use will likely have the most say in any outcome of price, but anything too expensive would be a waste.

24 comments on “Sweet Potato and Blue Cheese Filo Pie

  1. Arthur in the Garden!
    April 14, 2015 at 5:24 pm


  2. cateinthekitchen
    April 14, 2015 at 8:01 pm

    Sweet potato and blue cheese together are my life! This looks great, gorgeous gorgeous photos as per.

    • frugalfeeding
      April 27, 2015 at 10:46 pm

      I’m not a huge fan of blue cheese, but I did really, really enjoy this.

  3. Nicola
    April 14, 2015 at 8:23 pm

    Oh my goodness, this looks so good!

    • frugalfeeding
      April 27, 2015 at 10:45 pm

      Oh it absolutely was; I don’t know why I haven’t done it before.

  4. Cathy
    April 14, 2015 at 9:00 pm

    Oh yum!

  5. laurenkahan
    April 15, 2015 at 12:20 am

    This looks SO GOOD!!!

    • frugalfeeding
      April 27, 2015 at 10:44 pm

      It was even better than it looks actually – a real comfort dish.

  6. allythebell
    April 15, 2015 at 4:43 pm

    Wow, I want this right. Now. And it’s not even lunch time yet.

    • frugalfeeding
      April 27, 2015 at 10:44 pm

      I often hate looking at delicious food in the morning; I end up eating more than I intend to.

  7. cookinginsens
    April 15, 2015 at 8:56 pm

    This sounds delicious.

  8. Chica Andaluza
    April 16, 2015 at 6:27 pm

    Genius – apart from tasting fantastic (which I just know it does!) it looks so very beautiful too.

    • frugalfeeding
      April 27, 2015 at 10:42 pm

      Thank you – it did taste good, despite my not really liking blue cheese.

      • Chica Andaluza
        April 28, 2015 at 12:33 pm

        Well done for making it despite not really liking blue cheese!

        • frugalfeeding
          April 28, 2015 at 12:39 pm

          Certain things get demanded of me and I can’t refuse!

  9. Robinne Weiss
    April 16, 2015 at 8:49 pm

    I will have to try this! Thanks for sharing.

  10. lovinghomemade
    April 17, 2015 at 1:16 pm

    That sounds delicious. Do you think it would work with butternut squash, as I have one that I need to use?

    • frugalfeeding
      April 27, 2015 at 10:41 pm

      I’m so sorry I didn’t reply sooner! Squash would be perfect!!

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