MEAT-FREE GOOD FRIDAY!

One for tradition? Putting aside your favourite hearty ingredients for one day is easy

DAILY GREENS SKILLET FILO PIE SERVES 4 PREP + COOK 50 MINS + COOLING

750g spinach

¼ cup olive oil

1 leek, thinly sliced

3 garlic cloves, crushed

1 tbsp white spelt plain flour

1 cup vegetable stock

2 zucchini, cut into

1cm slices

200g broccolini, cut into 5cm lengths

1 cup frozen baby peas

6 sheets filo pastry

2 tsp black sesame seeds

2 tsp white sesame seeds

1 Preheat oven to hot, 220°C.

2 Trim ends of spinach stems, chop into 1cm pieces. Coarsely shred leaves.

3 Heat 2 tbsp oil in a 27cm frying pan over medium heat. Cook leek and spinach stems, stirring occasionally, 7 mins until softened. Add garlic and cook, stirring, 1 min until fragrant. Add flour and stir until combined. Gradually stir in stock and bring to the boil. Simmer, uncovered, 2 mins or until liquid has thickened slightly.

4 Pour boiling water over shredded spinach in a large heatproof bowl. Stand 1 min, drain. Refresh in another bowl of iced water, drain. Squeeze out as much liquid as possible, then stir into leek mixture with zucchini, broccolini and peas. Season. Cool 20 mins.

5 Brush filo sheets with remaining oil, loosely scrunch sheets over mixture in pan. Sprinkle with seeds and bake 15 mins or until pastry is golden. Stand 10 mins before serving.