Cosy up with COMFORT FOOD
MEDITERRANEAN VEGGIE FILO PIE
TAKES 1HR 20MIN, PLUS COOLING SERVES 6
2 peppers, deseeded and chopped 2 sweet potatoes, cut into 2cm pieces 1 red onion, finely chopped 2 courgettes, chopped 2tbsp extra virgin olive oil, plus extra to brush 200g mushrooms, chopped 250g pack ready-to-eat Puy lentils 3tbsp green olive tapenade Small handful of fresh parsley, chopped 5 filo pastry sheets, each measuring about 32x38cm
1 Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the peppers, sweet potato, onion and courgettes in a large roasting tin. Toss through the oil and season well. Roast for 15min, turning to coat. Add the mushrooms and cook for 15min more. Set aside to cool.
2 Rinse the lentils and stir through the tapenade and parsley. Check the seasoning and gently mix with the roasted vegetables.
3 Brush one side of each filo sheet with oil, then, placing oil-side down, cover the base and sides of a lightly greased, 20cm round springform tin, with excess filo hanging over edges.
4 Spoon the vegetable filling into
