Light and crispy filo pastry surrounds a delicious medley of healthy roast vegetables, lentils and feta cheese in this Mediterranean Filo Pie!
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 courgette (zucchini), sliced into rounds
250g cherry tomatoes
2 red onions, sliced into wedges
3 tbsp olive oil
1 tbsp Italian seasoning or dried mixed herbs
pinch of salt
pinch of freshly ground black pepper
1 400g can cooked green lentils (265g drained weight)
2 tbsp red wine vinegar
4 tbsp maple syrup
200g feta cheese, thinly sliced
4 sheets filo (phyllo) pastry
Preheat oven to 200°C/400°F/Gas Mark 6.
Place the chopped peppers, courgette, onions and tomatoes in a large baking dish and add the olive oil, herbs, salt and pepper. Mix with your hands, coating all the vegetables with the oil.
Place in the oven for about 30 minutes, mixing once half-way through.
When the vegetables are done, turn the oven down to 180°C/350°F/Gas Mark 4.
Mix the maple syrup and red wine vinegar together and pour over the roasted vegetables. Add the lentils. Mix together to combine all ingredients.
Pour the vegetable and lentil mixture into a pie dish or smaller baking dish.
Layer the feta cheese slices evenly over the top of the vegetables.
Lightly scrunch a sheet of filo pastry and place it on top of the pie. Repeat with more sheets until the top of the pie dish is covered (about four or five sheets). Tuck the pastry in around the edges of the pie dish.
Place in the oven for around 30 minutes until golden brown and crispy.
Recipe by Olive Tree Kitchen at http://olivetreekitchen.com/mediterranean-filo-pie/