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Roasted vegetable, lentil & feta filo pie
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600g pack frozen Waitrose Chargrilled Vegetable Medley
2 cloves garlic, thinly sliced
2 tsp Cooks’ Ingredients Ras El Hanout
1 tbsp clear honey
250g pack 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
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.
Typical values per serving:
2 of your 5 a day
This recipe was first published in May 2018.