Infused with Moroccan flavours and a warming kick of harissa, this vegetarian pie is the perfect recipe for winter weather. Packed with red lentils, feta, coriander, and crunchy almonds, and topped with a golden filo pastry crust, it's guaranteed to steal the show at your next dinner party. Serve fresh from the oven with a simple green salad dressed with zingy lemon juice and olive oil.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
490
Ingredients
3Tbsp.
olive oil
1
onion, chopped
2tsp.
harissa paste
200g
red lentils, washed
400ml
vegetable stock
250g
spinach leaves, roughly chopped
50g
skin-on almonds, chopped
100g
feta cheese, crumbled
Large handful fresh coriander, chopped
3
sheets filo pastry, each measuring about 30.5cm x 38cm
Directions
Step 1
Heat half the oil in a large pan over a low heat and gently fry the onion for 10min. Add the harissa and fry for 1min more. Stir in the lentils and stock, bring up to the boil and cook for 15min until the lentils are tender and the stock has been absorbed.
Step 2
Preheat oven to 180°C (160°C fan) mark 4. Add the spinach to the cooked lentils and stir through to wilt (add a little boiling water if needed), then stir through the almonds, feta and coriander. Season to taste and tip into a rough 1.8litre ovenproof dish.
Step 3
Brush the top of each filo sheet with the remaining oil, then loosely scrunch up the sheets (tear if needed) and arrange on top of the mixture. Cook for 25-30min until the pastry is golden.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
