Perfect for a summer lunch or middle eastern inspired dinner party
2-3 spring onions – finely sliced
1 tin green lentils – drained
200g pack of feta cheese
2-3 bunches of spinach
1 clove garlic – finely chopped
Handful of mint – finely chopped
1 teaspoon paprkia powder
Pinch ground cinnamon
two handfuls of pine nuts
Salt and pepper
Lots of butter
2 tablespoons Sesame seeds
Wash and cook the spinach either in the microwave or by wilting in a pan over a low heat with the lid on. Squeeze out as much of the liquid as possible and chop. Place in a large bowl and add the lentils, spring onions, garlic, mint and crumbled feta. Beat the egg and add to the mixture then season with pepper, a little salt (the feta is already quite salty), paprkia and a pinch of cinnamon.
Take a small frying pan and place over a high heat. When hot, tip in a couple of handfuls of pine nuts and toss until browned. Remove from heat and add to the spinach and lentil mixture.
Melt the butter in a mug or small bowl. Using a pastry brush, paint the melted butter around the inside of an ovenproof dish, just large enough to hold the pie filling. Line the bottom and sides of the dish with the a few sheets of filo pastry, paint these with melted butter then add another layer. Tip the filling into the dish and fold in any of the pastry over the top. Brush these with a little of the butter. Cover the pie with several layers of filo pastry painting a layer of melted butter between each. Scrunch the pastry a little over the top to give it a more rustic appearance. Finish with melted butter then sprinkle some sesame seeds over the top.
Cut the pie into slices, wedges or portions – if you don’t to this before you cook it then it will be very messy when trying to serve later. Place in a preheated oven at 200C for about 30 minutes or until golden brown.
Best served hot while the pastry is crispy, but great cold the following day too.