Lentil and roast veg filo pie Serves 6
You will need
2 peppers, deseeded and roughly chopped 2 medium-sized sweet potatoes, cut into 2cm pieces 1 red onion, finely chopped 2 courgettes, roughly chopped 2tbsp extra virgin olive oil, plus extra to brush 200g mushrooms, roughly chopped 250g pack ready-to-eat puy lentils 3tbsp green olive tapenade Small handful of fresh parsley or oregano, roughly chopped 5 filo pastry sheets, each measuring about 32cm x 38cm
How to do it
1 Heat oven to 200°C/gas 6. Put the peppers, sweet potato, onion and courgettes in a large roasting tin. Toss through the oil and season. Roast the veg for 15 mins, turning to coat. Add mushrooms and cook for 15 mins more. Set aside to cool completely. 2 Rinse lentils and stir through the tapenade and parsley or oregano. Check seasoning and mix in the veg. 3 Brush one side of each sheet of filo pastry with oil then arrange, oil-side down in a springform tin, leaving no gaps at the base or sides (let excess filo hang over the edges). 4 Spoon filling into the pastry, press down to level. Cover filling with the overhanging pastry, scrunching it up. Bake in the oven for 20 mins.
Calories 327 Fat content 8g (1g saturates) Freezable Yes