Moroccan Filo Pie

Method

1. Cook the onion, garlic, pepper and courgette in a little oil until softened.
2. Stir in the harissa, tomato purée, chickpeas, apricots, tomatoes and spinach; cook until the spinach has wilted.
3. Line a lightly greased cake tin with oiled filo pastry sheets, leaving some pastry overhanging the edges. Spoon the vegetable mixture into the pastry case.
4. Fold the overhanging pastry over the filling, cover with the remaining filo and brush lightly with oil.
5. Bake at 220°C (200°C fan) for 18-20 minutes until golden brown.
6. Boil the new potatoes for 15-20 minutes and place a steamer basket over the pan; add the broccoli to the steamer for the final 4-5 minutes until tender.
7. Drain the potatoes, stir through the ProActiv and fresh mint, then serve with the steamed broccoli and filo pie.

Method – Air Fryer

1. Make the filling on the hob: cook the onion, garlic, pepper and courgette in a little oil until softened. Stir in the harissa, tomato purée, chickpeas, apricots, tomatoes and spinach; cook until the spinach has wilted.
2. Line a greased 18cm tin that fits the basket with filo, add the filling, fold over and brush lightly with oil.
3. Air fry at 170°C for 15-18 minutes until golden (cover loosely with foil if browning too fast).
4. Halve the new potatoes and air fry at 200°C for 15-18 minutes (or boil); steam the broccoli.
5. Off the heat, toss the potatoes with the ProActiv and fresh mint; serve with the broccoli and pie.