Roasted vegetable, lentil & feta filo pie

Roasted vegetable, lentil & feta filo pie

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

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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