Page 7 - Welcome Home Magazine July 2021
P. 7
FEED THE FAMILY
Warmer
OUR WINTER
Winter meals using in season produce
Roasted vegitable, lentil & feta filo pie
Ingredients
• 1 medium broccoli • 400g tinned cherry tomatoes
• 1 brown onion (or fresh if available)
• ½ cup diced carrot • ½ cup vegetable stock
• 1 cup chopped pumpkin • 3 tbsp plain flour
• 1 cup frozen peas • 50g feta cheese, crumbled
• 2 cloves garlic, crushed • 1 tsp Tasmanian olive oil
• 250g tinned Puy lentils • 2 sheets Filo Pastry, halved to
make 4 square pieces
Method recipe source: eatwell.org.au
1. Preheat the oven to 200°C.
2. Chop broccoli, carrot and pumpkin into small to medium sized pieces (1-2 cm). Finley diced onion.
3. In a large saucepan on medium heat add olive oil, then partly cook the vegetables, beginning with on-
ions, garlic and carrots. Once softened, add pumpkin, peas and tomato.
4. Drain and rinse lentils. Stir in lentils, the tomatoes and stock, then simmer for five minutes or until re-
duced slightly.
5. Add flour and stir through. Simmer for another two to three minutes and then spoon mixture into a 20 x
30cm baking dish. Scatter with feta.
6. Brush each pastry sheet with olive oil, then layer on top of the pie. Score into diamonds using a sharp
knife, then bake for 15 minutes or until crisp and brown. Serve immediately..
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