Moroccan Filo Pie

Method

Heat 1 tsp olive oil in a large frying pan over a medium heat, add the onion and fry gently for approximately 3 minutes.

Add the garlic, yellow pepper and courgette and fry for another 5 minutes until the vegetables start to soften.

Stir through the harissa and tomato puree and season with plenty of black pepper. 

Add the chickpeas, apricots and tomato.  

Add the spinach, stir it into the mixture and allow to wilt down.  

Take the mixture off the heat while you prepare the filo pastry. 

Preheat oven to 220ºC/200ºC Fan/Gas mark 7. 

Lightly grease a springform cake tin e.g. 23cm, with oil.

On a clean chopping board lay out one sheet of filo pastry. Brush it lightly with olive oil with a pastry brush. You don’t need much, just enough to stick the sheets together – one tbsp should be sufficient for all the pastry. Lay the sheet on the bottom and up the sides of the tin leaving plenty to hang over the edge, which will be folded over later. Don’t worry if the first sheet doesn’t completely cover the bottom, as other pieces will. 

Repeat with four other sheets, oiling them and laying them out moving around the edge of the tin, so there is overhang all around the tin and the bottom is covered over. When five sheets are in, spoon the filling into the pastry case.

Layer the overhang of the filo sheets over the filling, one piece of filo at a time. Scrunch the last sheet over any gaps and lay it on the top. Lightly brush with the remaining olive oil. 

Bake in the oven for 18-20 minutes until golden brown.  

Meanwhile boil the new potatoes for 15-20 minutes until tender. 

When the potatoes are cooked, take them off the heat, drain them and put them back in the pan. Melt the Flora ProActiv onto the hot potatoes and stir through the fresh mint. 

Slice the pie into four quarters and serve with the potatoes and steamed broccoli