Veggie Lentil Filo Pie

A spicy filling topped with crisp pastry, this pie is bound to become a new favourite. For a meaty addition, add chopped chicken thighs with the lentils, or stir in cooked prawns before finishing in the oven.

Hands-on time 20min. Cooking time about 45min. Serves 4

• 3tbsp vegetable oil

• 1 onion, finely chopped

• 175g red split lentils

• 1 large sweet potato, about 300g, cut into 1.5cm pieces

• 1tbsp Thai red curry paste

• 2 garlic cloves, crushed

• 5cm piece fresh root ginger, peeled and grated

• 400g tin coconut milk

• 400ml vegetable stock

• 175g baby spinach

• 4 large sheets filo pastry, about 140g

1 Heat 1tbsp oil in a large pan over low heat and fry onion for 5min. Meanwhile, wash the lentils well in a sieve under cold running water. Drain.

2 Stir the lentils, sweet potato, Thai curry paste, garlic, ginger and some seasoning into the pan and fry for 1min. Pour in the coconut milk and stock. Bring to the boil over high heat, then turn down the heat and simmer for 15min, until the lentils are cooked through and beginning to break down and the potatoes are tender. Stir in spinach and check seasoning.

3 Preheat oven to 190°C (170°C fan) mark 5. Empty lentil mixture into a 1.5 to 2 litre ovenproof serving dish.

4 Brush top of each filo sheet with oil, scrunch up lightly and use to top the lentil mixture. Cook in oven for 15-20min, until filo is golden and filling piping hot. Serve.

PER SERVING 597cals, 17g protein, 28g fat (16g saturates), 66g carbs (11g total sugars), 8g fibre