Ingredients
- 8-12 sheets of filo pastry
- 2 pouches of Merchant Gourmet Tomatoey-French Lentils
- 3 tbsp Belazu Vegan Nduja
- 1 red onion
- 1 bag of spinach
- A handful of basil, parsley, and coriander
- Olive oil
- Half a lemon
- Plant-based feta
- Plant-based butter
- Sprinkle of sugar
- Tomatoes to garnish
Instructions
- Pre-heat your oven to 180 degrees.
- Thinly slice a red onion and heat in pan with a sprinkle of sugar to caramelise on a low heat.
- Whilst that cooks, finely chop your basil, parsley, and coriander. Mix with 4 tbsp of olive oil, salt, the juice of half a lemon and set aside.
- After 15 minutes of cooking your onions should be golden and sticky. Add in your spinach until wilted, followed by your Tomatoey French Lentils and combine in the pan.
- Cut out a circle of baking paper to fit the base of an oven-proof dish. Layer 2 sheets of filo horizontally across your dish, the edges will overhang. Brush generously with melted butter and layer another 2 sheets over the top, vertically this time. Repeat the process 5-6 times.
- Spoon in your lentil filling over the filo then top with small teaspoons of Nduja, followed by crumbled vegan feta. Top with tomatoes on the vine for garnish.
- Fold the overhanging pastry over the top of the filling towards the centre. Brush the top of the pastry generously with butter.
- Bake in the oven for 30 minutes.
- Once golden and crispy, top with your herby oil and serve with crushed new potatoes or a fresh salad.
