Roasted Vegetable, Lentil & Feta Filo Pie


  • 1 Medium Broccoli
  • 1 brown onion
  • ½ cup diced carrot
  • 1 cup of chopped pumpkin
  • 1 cup of frozen peas
  • 2 cloves garlic, crushed
  • 250g Canned Puy lentils
  • 400g canned cherry tomatoes (or fresh if in season)
  • ½ vegetable stock
  • 3 tablespoons plain flour
  • 50g feta cheese, crumbled
  • 1 tsp Tasmanian olive oil
  • 2 sheets Filo Pastry Sheets, halved to make 4 square pieces


    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 onions, garlic and carrots—once softened, add pumpkin, peas and tomato.
    4. Drain and wash lentil. Stir in lentils, the tomatoes and stock, then simmer for 5 minutes or until reduced slightly.
    5. Add flour and stir through through, simmer for another 2-3 minutes and then spoon mixture into a 20x30cm 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.