Description

Vegetarian Filo Pie Delight

This delightful vegetarian filo pie packs a nutritional punch and offers a delicious combination of textures and flavors. With a crisp filo pastry crust and a hearty filling of lentils, sweet potatoes, and courgettes, this pie is the perfect blend of comforting and healthy. Serve it warm with a side salad or enjoy it cold the next day – it’s versatile and great for any occasion! Customize it with your favorite veggies, and for an extra twist, swap olive tapenade with pesto or harissa.

2 peppers, roughly chopped
2 sweet potatoes, cut into 2cm pieces
1 red onion, finely chopped
2 courgettes, roughly chopped
200g mushrooms, roughly chopped
250g pack ready-to-eat puy lentils
5 filo pastry sheets (32x38cm)
3 tbsp green olive tapenade
Small handful parsley or oregano, chopped

Directions:
1. Roast the vegetables.
2. Mix with lentils and tapenade.
3. Layer filo pastry, add filling, bake.

Prep Time: 15 mins
Kcal: 303