Mushroom and lentil pie
Lentils can be cooked the day before you want to eat and then assemble the pie the next day.
|2 Tbsp||Olive oil|
|2||Onions, finely chopped|
|250 g||Swiss brown mushrooms, sliced|
|1½ cups||Green lentils|
|1||Salt & freshly ground pepper, to season|
|¼ cup||Fresh parsley, chopped|
|2 Tbsp||Fresh dill, chopped|
|200 g||Feta, crumbled|
|50 g||Butter, melted|
|8 sheets||Filo pastry|
|½ cup||Parmesan cheese, grated|
- Soak the lentils in a bowl with cold water for 30 minutes. Drain, then place them in a saucepan with the bay leaves and plenty of cold water. Bring to the boil and simmer for 30 to 40 minutes until tender. Drain well and discard bay leaves.
- Preheat oven to 180ºC. Heat the oil in a frying pan and cook the onion and mushrooms until the onion is tender. Season generously with salt and pepper and set aside.
- In a large bowl, mix together the lentils, mushroom mixture, parsley, dill, eggs and feta.
- Brush the inside of a large, shallow ovenproof dish with butter. Stack 4 sheets of filo in it, covering the base and making sure most of the pastry overhangs the sides. Brush with butter between each layer.
- Pour the lentil mixture into the pastry and sprinkle with grated parmesan. Cover with remaining filo sheets, brushing with butter as you go. Scrunch the sides of the filo to seal.
- Bake for 30 minutes, covering with foil if the top browns too fast.