Roast veg & hal­loumi pie

Prima (UK) - - Feelgood Food -

This colour­ful pie is full of nu­tri­ents and good­ness. If you pre­fer, add crum­bled feta to the veg­etable mix­ture in­stead of hal­loumi. SERVES 8 PREP 25min, plus cool­ing COOK about 1hr

• 2 pep­pers, de­seeded and roughly chopped

• 2 medium-sized sweet po­ta­toes, cut into 2cm (¾in) pieces

• 1 red onion, finely chopped

• 2 cour­gettes, roughly chopped

• 200g (7oz) mush­rooms, roughly chopped

• 2tbsp ex­tra vir­gin olive oil, plus ex­tra to grease and brush

• 1tbsp dried mixed herbs

• 250g pack hal­loumi, finely chopped

• Small hand­ful fresh pars­ley or fresh oregano, roughly chopped

• 5 filo pas­try sheets, each mea­sur­ing about 32cm x 38cm (12½in x 15in) 1 Pre­heat oven to 200°C (180°C fan) mark 6. Put veg­eta­bles into a large roast­ing tin and toss through the oil, dried herbs and lots of sea­son­ing. Roast for 30min, toss­ing mid­way through. Set aside to cool com­pletely, then stir through the hal­loumi and fresh herbs. Check the sea­son­ing.

2 Pre­heat oven to 200°C (180°C fan) mark 6 and lightly grease a 20.5cm (8in) round spring­form tin. Brush one side of each filo sheet with a lit­tle oil, then ar­range oil-side down in the tin, mak­ing sure that no gaps are left at the base or sides. Let any ex­cess filo hang over the edges of the tin.

3 Pile the fill­ing into the pas­try and press down firmly to level. Cover fill­ing with over­hang­ing pas­try, scrunch­ing up filo. Bake pie in oven for 20min, then un­clip and re­move metal rim. Bake for a fur­ther 10-15min un­til deep golden. Serve with a green salad, if you like. PER SERV­ING: CALS 287; FAT 12g; SAT FAT 6g; CARBS 31g

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