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Moroccan Filo Pie
Ingredients
2tbsp olive oil, plus extra for greasing
1 medium onion, chopped
3tsp ras el hanout spice
400g (14oz) spinach leaves, roughly chopped
2 x 400g tins green lentils, drained and rinsed
50g (2oz) pinenuts, toasted
300g (11oz) feta, crumbled
2tbsp each freshly chopped flat-leafed parsley and coriander
2 large eggs, beaten
270g pack filo pastry
1 medium onion, chopped
3tsp ras el hanout spice
400g (14oz) spinach leaves, roughly chopped
2 x 400g tins green lentils, drained and rinsed
50g (2oz) pinenuts, toasted
300g (11oz) feta, crumbled
2tbsp each freshly chopped flat-leafed parsley and coriander
2 large eggs, beaten
270g pack filo pastry
This recipe features ras el hanout - a complex mix of spices all in one hit.
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Method
1 Heat 1tbsp oil in a large pan over a low heat. Gently fry the onion and spice for 10min.
2 Add the spinach with a splash of water and cover. Cook for 1-2min. Stir in lentils, then tip into a bowl to cool.
3 Preheat oven to 180°C (160°C fan) mark 4 and put in a heavy baking sheet. Stir pinenuts, feta, herbs and the beaten eggs into the mix.
4 Cut filo sheets to fit a lightly oiled 20.5cm x 28cm (8in x 11in) dish. Brush a layer of filo with oil and put in the base. Repeat four times. Cover with lentil mix. Lightly brush remaining filo sheets with oil, then scrunch up and arrange on top. Cook on the hot baking sheet for 30-40min.
Comments
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