Savoury Carrot Pie

This can also be easily varied with different vegetables or different spices or herbs. I thought this worked quite well and was something different.

Ingredients:

1 onion

1-2 garlic cloves

oil

2 tsp honey

2-4 small potatoes

3-5 carrots

1 courgette, optional

milk or water

1 lemon

2 tsp cinnamon

2-4 stalks dill

filo dough

70 g hazelnuts or almonds, chopped

Instructions:

1. Peel and dice the onion and garlic. Soften them in oil in a large saucepan over low heat, then add the honey, so they caramelise.

2. Thinly slice the potatoes and add them to the pan. Chop the carrots and add them. Slice the courgette, if using, and add it too.

3. Add a little water or milk, cover, and cook for 20-30 minutes, stirring now and then. Add more liquid if the vegetables start sticking to the bottom of the pan.

4. Add the lemon zest and juice from half the lemon and the cinnamon. Wash the dill and snip it into the mixture as well.

5. Transfer the mixture to a food processor and blitz a bit at a time until it’s the desired consistency (some people like it smooth; I left it slightly chunky); you can also use a hand mixer.

6. Lightly oil an oven-safe dish. Spread 3 pieces of filo dough across the bottom, then top it with some of the carrot mixture. Squeeze a little lemon juice on top, then sprinkle with nuts.

7. Top with 2 more pieces of filo dough, then more carrot mixture, lemon juice, and nuts. You can do one more layer if you like or just do two. Top with 2 more pieces of filo.

8. Bake at 180 C for about 30 minutes.