Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 3 garlic cloves, finely chopped
- 1 aubergine, peeled and diced
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 250g/9oz cooked lentils
- 1 tsp ground cinnamon
- 1 tbsp ras-el-hanout
- 3 tbsp harissa paste
- 2 tbsp pomegranate molasses
- 250ml/9fl oz vegetable stock
- 400g/14oz baby leaf spinach
- 50ml/1¾fl oz vegetable oil
- 3 sheets filo pastry
- handful flaked almonds
- salt and freshly ground black pepper
Method
Heat the olive oil in a pan and fry the onion and garlic until golden-brown. Add the aubergine. Cook stirring constantly for about 20 minutes, or until softened.
Meanwhile, in a separate pan, dry fry the coriander and cumin seeds. Tip into a pestle and mortar and crush.
Add the lentils and crushed spices to the aubergine pan, along with the cinnamon, ras el hanout, harissa, pomegranate molasses and then the stock. Season with salt and freshly ground black pepper. Simmer for 10 minutes, until the water has evaporated and the mixture has thickened.
Stir in the spinach to wilt, then remove from the heat and allow to cool.
Preheat the oven to 200C/180C Fan/Gas 6.
Oil a round ovenproof frying pan or pie dish and line the base with layers of filo, ensuring a few centimetres of overhang. Brush the filo pastry sheets with the vegetable oil between each layer for extra crispiness. Put the cooled filling in the centre and wrap the edges up and over creating a rough parcel. Brush with more vegetable oil. Sprinkle with the almonds and bake for 25 minutes, or until golden-brown. Serve in slices.