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
3 Tbsp. olive oil
1 onion, chopped
2 tsp. harissa paste
200 g red lentils, washed
400 ml vegetable stock
250 g spinach leaves, roughly chopped
50 g skin-on almonds, chopped
100 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
