Potato and Spinach Pie

To cook lentils, bring 3/4 cup water to the boil and add the lentils to it. Cook for about 10 minutes.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 500  g new potatoes, cooked
• 90  g butter or 90  g margarine, divided
• 1  large onion
• 1  garlic clove, crushed
• 250  g frozen spinach, thawed and drained
• 1⁄4 cup red lentil, cooked
• 75  g feta cheese, crumbled
• 75  g cheddar cheese, grated
• 2  eggs, lightly beaten
• 1  tablespoon  chopped of fresh mint
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon black pepper
• 12  sheets phyllo pastry
• 1  tablespoon  extra melted butter

Directions

1. Preheat oven to 180c. Spray a 23-cm round pie dish with cooking spray. Cut potatoes into 2cm chunky pieces.
2. In a frying pan, heat half the butter over medium heat. Add the onions and garlic and fry gently for 5 minutes, stirring frequently.
3. Add the spinach and cook a further 3 minutes, stirring constantly.
4. Place the spinach mixture in a mixing bowl. Add the potatoes, lentils, cheeses, eggs, mint, nutmeg and pepper. Mix well.
5. Melt remaining divided butter.
6. Layer 3 sheets of pastry brushing each with melted butter. Fold in half lengthwise. Place that strip across the pie dish. Repeat with remaining filo pastry.
7. Place potato mixture in dish. Fold overhanging filo strips over and into the centre. Give the excess a twist.
8. Brush the top with the extra butter, then bake for 30 minutes until crisp and golden.