Creamy Pumpkin & Sage Filo Pie

Ingredients

Filling

• 200g diced pumpkin
• 1/2 pack cavolo nero
• 1/2 can brown lentils, drained & rinsed
• 1/2 brown onion, thinly sliced
• 1 drizzle of oil
• 1/2 pack sage stuffing spices
• 1/4 cup vegetable stock
• 1/2 tsp manuka smoked salt
• 1 pack almond feta style dip
• 2 Tbsp Maison Therese Balsamic Onion Relish

Topping

• 1/2 pack filo pastry
• 1 bunch sage, leaves picked
• 1 drizzle of oil
• 1 pack super seeds

Salad

• 1 pack mesclun
• 1 tsp balsamic vinegar

To Serve

• 2 Tbsp Maison Therese Balsamic Onion Relish

Serves 2

Method

1. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil with a lid. If you don’t have an oven-proof frypan, set aside a small baking dish.
2. Add pumpkin to pot of boiling water, cover with a lid and cook on high heat for about 10 minutes, until just tender. Meanwhile, trim woody ends off cavolo nero and thinly slice leaves. Once pumpkin is tender, add cavolo nero to pot, then drain immediately. Set aside to drain well.
3. Prep lentils and onion and set aside separately. Heat oil in a medium oven-proof fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Add sage stuffing spices and cook for 1 minute, stirring, until fragrant. Add stock and simmer for 2 minutes, until reduced. Remove pan from heat and set aside.
4. Add cooked pumpkin, cavolo nero, lentils and remaining filling ingredients to pan and toss together (transfer to baking dish, if using). Scrunch each sheet of filo loosely into a ball and place side by side on top of filling, until surface is covered. Sprinkle sage leaves over pastry, then drizzle with oil. Sprinkle with super seeds and season with salt.
5. Bake pie on upper oven rack for 12-15 minutes, until topping is golden and crunchy.
6. Just before serving, toss mesclun in a medium bowl with balsamic vinegar and a pinch of salt.
7. Serve the pie with salad and Balsamic Onion Relish on the side.