1Bubble away lentils in veg stock for about 20 minutes, then drain and cool.
2Bubble away lentils in veg stock for about 20 minutes, then drain and cool.
3Bubble away lentils in veg stock for about 20 minutes, then drain and cool.
4Throw rice into a pan of salted boiling water and leave for 9 minutes until al dente, then drain and cool.
5Throw rice into a pan of salted boiling water and leave for 9 minutes until al dente, then drain and cool.
6Throw rice into a pan of salted boiling water and leave for 9 minutes until al dente, then drain and cool.
7Peel and dice two onions and two cloves of garlic.
8Peel and dice two onions and two cloves of garlic.
9Peel and dice two onions and two cloves of garlic.
10Sweat off the diced onions and garlic in a pan with 2 tablespoons of olive oil until soft and sweet.
11Sweat off the diced onions and garlic in a pan with 2 tablespoons of olive oil until soft and sweet.
12Sweat off the diced onions and garlic in a pan with 2 tablespoons of olive oil until soft and sweet.
13Add ground cumin and ground coriander to the onion and garlic mixture.
14Add ground cumin and ground coriander to the onion and garlic mixture.
15Add ground cumin and ground coriander to the onion and garlic mixture.
16Wilt the fresh spinach by tipping boiling water over it, then drain, cool, and squeeze out all excess liquid.
17Wilt the fresh spinach by tipping boiling water over it, then drain, cool, and squeeze out all excess liquid.
18Wilt the fresh spinach by tipping boiling water over it, then drain, cool, and squeeze out all excess liquid.
19Blitz up the squeezed wilted spinach, feta cheese, pine nuts, fresh parsley, and the juice and zest of one lemon.
20Blitz up the squeezed wilted spinach, feta cheese, pine nuts, fresh parsley, and the juice and zest of one lemon.
21Blitz up the squeezed wilted spinach, feta cheese, pine nuts, fresh parsley, and the juice and zest of one lemon.
22Combine the cooled lentils, cooled rice, cooked onions with cumin and coriander, and the cheese and spinach mixture in a bowl.
23Combine the cooled lentils, cooled rice, cooked onions with cumin and coriander, and the cheese and spinach mixture in a bowl.
24Combine the cooled lentils, cooled rice, cooked onions with cumin and coriander, and the cheese and spinach mixture in a bowl.
25Mix the filling by hand and check for seasoning, adding more lemon juice or salt if needed.
26Mix the filling by hand and check for seasoning, adding more lemon juice or salt if needed.
27Mix the filling by hand and check for seasoning, adding more lemon juice or salt if needed.
28Melt some butter.
29Melt some butter.
30Melt some butter.
31Create a four-layer, meter-long strip of pre-bought filo pastry, brushing butter between each layer and overlapping slightly.
32Create a four-layer, meter-long strip of pre-bought filo pastry, brushing butter between each layer and overlapping slightly.
33Create a four-layer, meter-long strip of pre-bought filo pastry, brushing butter between each layer and overlapping slightly.
34Take the filling and put it in one long sausage along one edge of the buttered filo strip, ensuring it's not too fat to make coiling difficult and not too tight to prevent splitting.
35Take the filling and put it in one long sausage along one edge of the buttered filo strip, ensuring it's not too fat to make coiling difficult and not too tight to prevent splitting.
36Take the filling and put it in one long sausage along one edge of the buttered filo strip, ensuring it's not too fat to make coiling difficult and not too tight to prevent splitting.
37Coil the filled filo strip around itself like a big snail.
38Coil the filled filo strip around itself like a big snail.
39Coil the filled filo strip around itself like a big snail.
40If the pastry splits, patch it up with another small, few-layered piece of filo pastry.
41If the pastry splits, patch it up with another small, few-layered piece of filo pastry.
42If the pastry splits, patch it up with another small, few-layered piece of filo pastry.
43Transfer the coiled pie to a baking paper-lined tray.
44Transfer the coiled pie to a baking paper-lined tray.
45Transfer the coiled pie to a baking paper-lined tray.
46Brush the entire pie with butter.
47Brush the entire pie with butter.
48Brush the entire pie with butter.
49Bake in an oven at 200°C for 30 minutes.
50Bake in an oven at 200°C for 30 minutes.
51Bake in an oven at 200°C for 30 minutes.
52Let the pie cool for at least 10 or 15 minutes before presenting.
53Let the pie cool for at least 10 or 15 minutes before presenting.
54Let the pie cool for at least 10 or 15 minutes before presenting.
Ingredients
lentils
lentils
lentils
veg stock
veg stock
veg stock
rice
rice
rice
salt
salt
salt
2 onions, peeled and diced
2 onions, peeled and diced
2 onions, peeled and diced
2 garlic cloves, peeled and diced
2 garlic cloves, peeled and diced
2 garlic cloves, peeled and diced
2 tablespoons olive oil
2 tablespoons olive oil
2 tablespoons olive oil
ground cumin
ground cumin
ground cumin
ground coriander
ground coriander
ground coriander
1 bag fresh spinach
1 bag fresh spinach
1 bag fresh spinach
feta cheese
feta cheese
feta cheese
pine nuts
pine nuts
pine nuts
fresh parsley
fresh parsley
fresh parsley
1 lemon, juice and zest
1 lemon, juice and zest
1 lemon, juice and zest
butter
butter
butter
pre-bought filo pastry
pre-bought filo pastry
pre-bought filo pastry
Equipment
panovenbaking paper lined tray
Tips
Use pre-bought filo pastry.
When coiling the pie, don't make the filling too fat, as it will be difficult to coil.
Don't pack the filling too tight when rolling it into a sausage, as it will split the pastry when coiled.
If the pastry tears, patch it up with another piece of filo pastry.