Roasted vegetable, lentil & feta filo pie

Name: Roasted vegetable, lentil & feta filo pie
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 600 g frozen Waitrose Chargrilled Vegetable Medley; 2 garlic cloves, thinly sliced; 2 tsp Cooks’ Ingredients Ras El Hanout; 1 tbsp clear honey; 250 g ready to eat puy lentils; 400 g can cherry tomatoes; 50 g feta cheese, crumbled; 1 tsp olive oil; 2 sheets Jus-Rol Filo Pastry Sheets, halved to make 4 square pieces

3.5 out of 5 stars(2) Rate this recipe

HealthyLow fat2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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Ingredients

600g frozen Waitrose Chargrilled Vegetable Medley
2 garlic cloves, thinly sliced
2 tsp Cooks’ Ingredients Ras El Hanout
1 tbsp clear honey
250g ready to eat puy lentils
400g can cherry tomatoes
50g feta cheese, crumbled
1 tsp olive oil
2 sheets Jus-Rol Filo Pastry Sheets, halved to make 4 square pieces

Method

Preheat the oven to 200°C, gas mark 6. Heat a wide frying pan and add the frozen vegetables. Season and cook on a medium heat for about 10 minutes, or until soft. Stir in the garlic, cook for 1 minute, then add the ras el hanout and cook for 1 minute more.
Stir in 2 tsp honey, lentils, the tomatoes and half a can of water, then simmer for 5 minutes or until reduced slightly. Spoon into a 20x30cm baking dish then scatter with most of the feta.
Brush each pastry sheet with oil, then layer on top of the pie. Score into diamonds using a sharp knife, then bake for 15 minutes or until crisp and brown. Scatter with the rest of the cheese and 1 tsp honey to serve. Good with a green salad.