- Preheat the oven to 180°C.
- Heat a drizzle of olive oil in a frying pan over a low heat. Add the red onion and sugar and cook gently for around 15 minutes until soft, golden and caramelised.
- Meanwhile, make the herby oil. Finely chop the basil, parsley and coriander and mix with the olive oil, lemon juice, salt and pepper. Set aside.
- Add the spinach to the onions and cook until wilted.
- Stir through the Merchant Gourmet Tomatoey French Lentils and warm through.
- Line the base of an ovenproof dish with a circle of baking parchment.
- Lay 2 sheets of filo across the dish, allowing the edges to overhang. Brush generously with melted butter.
- Lay another 2 sheets crossways over the top and brush again with butter. Repeat until you have built up several layers.
- Spoon the lentil filling into the pastry case.
- Dot over teaspoons of N'duja and scatter over the feta.
- Add the tomatoes and fold the overhanging filo edges towards the centre.
- Brush the pastry generously with more melted butter.
- Bake for 30 minutes until crisp and golden.
- Finish with the herby oil and serve with a fresh salad or crushed new potatoes.
Save
Featured recipe
Save
Save
Save
Save
