VEGETABLE PIE FILO PASTRY RECIPES

Arrange half the apple slices in the bottom of a shallow 900ml pie dish and sprinkle with the caster sugar. Arrange the cloves evenly among the apples. Cover with the remaining apple slices and add 3 tablespoons cold water.

To make the pastry, measure the flour into a bowl. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons cold water and mix to a firm dough.

Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish. Lift the dough onto the dish and trim the edges. If you like, cut the trimmings into decorative shapes, such as leaves, and lightly press onto the dough. Chill in the fridge for 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the preheated oven for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the end of the cooking time, if the pastry starts to brown before the apples are cooked.

You can freeze the pie after cooking and when completely cool. Leave to defrost almost completely before reheating and serving. Uncooked homemade pastry is an excellent standby for the freezer. Pack it in separate quantities of 225g (8oz) and 450g (1lb), labelling it clearly. Defrost in the fridge or kitchen until pliable enough to roll and use.

Preheat the oven to 190°C / fan 170°C / gas 5

Cook the onion in the olive oil, until soft and clear

Add the spinach, add a squeeze of lemon juice and touch of salt and pepper, once the spinach has thawed and cooked in with the onion - leave to cool.

In a bowl break up the block of feta, and add the cooled down spinach and onion mix – mix together thoroughly 

Prepare the pastry – Remove the filo pastry from its packaging and cover with a damp tea towel (keeping it covered as you work). Take a sheet at a time, brush all over with melted butter then lay in the tin, so it covers the base and overhangs the sides. Take another sheet, brush with butter and lay on top, overlapping the sheet already in place, one you have 3 layers, add your spinach and feta mixture

Now add more sheets to top the pie, with butter brushed in-between each

Once you’ve used all the pastry – score the top into squares, how you will end up serving each piece

Have a final brush of butter, sprinkle some nigella and sesame seeds over the top and bake for around 25-30 minutes or until the pastry is golden brown

Preheat the oven to 190°C / fan 170°C / gas 5

Cook the onion in the olive oil, until soft and clear

Add the spinach, add a squeeze of lemon juice and touch of salt and pepper, once the spinach has thawed and cooked in with the onion - leave to cool.

In a bowl break up the block of feta, and add the cooled down spinach and onion mix – mix together thoroughly 

Prepare the pastry – Remove the filo pastry from its packaging and cover with a damp tea towel (keeping it covered as you work). Take a sheet at a time, brush all over with melted butter then lay in the tin, so it covers the base and overhangs the sides. Take another sheet, brush with butter and lay on top, overlapping the sheet already in place, one you have 3 layers, add your spinach and feta mixture

Now add more sheets to top the pie, with butter brushed in-between each

Once you’ve used all the pastry – score the top into squares, how you will end up serving each piece

Have a final brush of butter, sprinkle some nigella and sesame seeds over the top and bake for around 25-30 minutes or until the pastry is golden brown