Ingredients
- 1 aubergine
- 1 courgette
- 2 red peppers
- 1 red onion
- 1 tin of chopped tomatoes
- 900g frozen spinach
- 1 pouch of Merchant Gourmet Puy Lentils
- A handful of fresh oregano
- 6-8 sheets of filo pastry
- Rocket, to serve
Instructions
- Preheat your oven to 180C.
- Slice the onions and roughly chop the aubergine, peppers and courgette.
- Heat some olive oil in a large frying pan and cook the onions and veg until soft.
- Add the chopped tomatoes, frozen spinach and Puy lentils. Bring to the boil, then gently simmer to reduce the liquid.
- Add a handful of chopped fresh oregano.
- Unfold the pastry, but keep it covered with a damp tea towel as you work to prevent it from drying out. Taking 1 sheet at a time, brush each piece well with oil, then use to line your tart dish, leaving a little pastry hanging over the edges.
- Add the veggie filling and layer a few sheets of filo on top to cover.
- Bake in the oven for 30 minutes until golden.
- Serve with a fresh side salad of rocket and enjoy!
