MOROCCAN VEGETABLE FILO PIE

Serves 6

1 large red onion, chopped 1 small-medium squash, peeled, deseeded and cubed 2tbsp olive oil, plus extra for brushing and drizzling

3tsp cumin seeds

3tsp coriander seeds 3 courgettes, cubed

Salt and pepper

A handful of pine nuts 1-2tbsp flour, for dusting

1 x 270g pack filo pastry (6 sheets)

150g (5½oz) feta cheese, crumbled

A handful of sultanas 1 heaped tsp za’atar (Middle Eastern spice mix, from supermarkets)

Greek yoghurt, to serve

Preheat the oven to 200°C/fan 180°C/gas 6. Spread out the onion and squash on a baking tray. Drizzle 1tbsp of the oil over and sprinkle with 1tsp each of the cumin and coriander seeds.

Roast in the oven for 25 minutes until nicely golden. Meanwhile, place the courgettes on another baking tray, season and drizzle with another 1tbsp of oil. Roast for the last 15 minutes of cooking time, until softened.

Remove both trays from the oven and leave to cool (leave the oven on). Toast the remaining cumin and coriander seeds in a dry pan for 5 minutes, then grind in a pestle and mortar and set aside. Lightly toast the pine nuts in the same pan for a few minutes.

On a floured work surface, lay out one sheet of filo, brush with oil and place another sheet on top, slightly overlapping, then repeat with another 2 sheets, both overlapping, until you have a big rectangle. Down the middle of the longest side, spoon the squash over the pastry and then the courgette. Top with the feta, sultanas, pine nuts and ground cumin and coriander.

Roll up the pastry with the long side towards you, tucking in the edges. Transfer to a clean baking tray, brush with more oil, then scrunch the last 2 sheets of filo over the top.

Drizzle a little more oil over and scatter with the za’atar. Bake for 30-35 minutes until deep golden, then serve in slices with some Greek yoghurt.

COOK’S TIP

The size of the roll doesn’t have to be exact – consider the size of the baking tray it needs to fit on and adjust your filo layers to suit.