Lentil, Silverbeet & Mushroom Pie

Taken from a Women's Weekly magazine at the hairdressers 😘

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Step 1

Combine melted butter and oil in a small jug. Heat 1 tbsp of butter mixture in a large saucepan over medium-high heat.

Step 2

Add onion and silverbeet stalks. Cook, stirring occasionally, 5 mins or until softened.

Step 3

Add garlic, rosemary, mushrooms and 2 tsp fennel seeds. Cook, stirring occasionally, 5 mins or until mushrooms have softened. Add red wine. Cook 3 mins or until wine has reduced by half.

Step 4

Add lentils, silverbeet leaves and passata. Cook, stirring occasionally, 5 mins or until silyerbeet has wilted. Season to taste

Step 5

On a clean work surface, brush filo sheets on one side with rest of butter

Step 6

mixture, Transfer pie filling to a pie dish (8 to 10-cup capacity).

Step 7

Using hands scrunch buttered filo and arrange on top of filling. Sprinkle with remaining fennel seeds (if using).

Step 8

Cook in a 180C preheated oven for 25-30 mins or until golden brown.

Step 9

Serve with broccolini.