Recipe: Vegetarian Haggis Greek Pie

inside vegetarian haggis greek feta pie

Haggis is a much ignored piece of Scottish produce, wheeled out once a year with watery, overcooked neeps and tatties. I’ve never been a big fan of haggis, it seems all fat and gristle to me and Vegetarian Haggis just seemed like a silly idea.

However, a wee parcel of vegetarian haggis arrived from Halls of Scotland with an invitation to try. I didn’t just want to have it as it is, I like a wee challenge and an excuse to use haggis in other ways.

Mr Foodie loves Burek, but we didn’t have any filo pastry in the house so some home made shortcrust was whipped up and used instead. This turned out like a Greek style pastie with spinach, feta and herbs giving a different taste to the haggis. I could have sworn I tasted meat in there!

A quick and easy supper dish, or lunch dish. Handy for a picnic as well.

inside vegetarian haggis greek feta pie

Recipe: Vegetarian Haggis Greek Pie


  • 1 tbsp Oregano
  • 1 vegetarian haggis
  • 1 tbsp Tomato puree
  • 100 g Feta Cheese
  • 2 handfuls of Spinach wilted
  • 600 g Shortcrust Pastry
  • 1 Egg Yolk


  • Preheat oven to 200C, fan 180C, gas mark 6.
  • Open haggis and place into a large bowl.
  • Using a fork crush the haggis into small pieces.
  • Add Oregano, Feta, Spinach and Tomato puree.
  • Mix well.
  • Roll out pastry and cut eight 10cm discs, or use a pastry mould.
  • Place filling into centre of the discs.
  • Brush cold water to seal the edges.
  • Fold pastry discs to form a semi circle parcel.
  • Crimp edges.
  • Add to a baking tray.
  • Wash with egg yolk.
  • Bake until golden.

vegetarian haggis greek feta pie food drink glasgow glasgow foodie

vegetarian haggis greek feta pie food drink glasgow glasgow foodie
crunchy outside


Many thanks to Halls of Scotland
for providing us with a vegetarian haggis to try.




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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