Roasted vegetable, lentil & feta filo pie

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.