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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.
Typical values per serving when made using specific products in recipe
Energy | 1,550kJ/ 369kcals |
|---|---|
Fat | 9.5g |
Saturated Fat | 2.9g |
Carbohydrates | 48g |
Sugars | 22g |
Fibre | 12g |
Protein | 16g |
Salt | 1.4g |
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