Lamb, lentil and spinach pie

1 Preheat oven to 180°C. Heat a frying pan and add 2 teaspoons olive oil. Gently fry onion, cover and cook for a few minutes. Add mince and stir to break up meat. Cook for about 8 minutes until browned and any liquid has evaporated. Place spinach in a colander and squeeze out excess water. Stir in spinach and cook for a couple of minutes to dry mixture out.

2 Remove pan from heat and stir in lentils, feta and mint. Cool mixture by spreading in a large dish. Cover and leave.

3 To make pie, lightly spray a 26cm x 26cm tin pie dish. Spread filo on a board and cover with a damp clean tea towel. Mix together the remaining measure of oil with yoghurt. Take 1 filo sheet and brush lightly with yoghurt mix. Cover with another filo sheet. Line tin with 2 filo pieces. Repeat and line tin with the other two sheets, the opposite way so pastry covers both sides. Spoon some of the cooled filling over pastry and cover with 2 more filo sheets. Repeat until there are 4 layers and filling is all used. Fold pastry edges in and brush with yoghurt mix. For the pie top, brush another filo sheet with yoghurt mix and cover with a final filo sheet. Fold edges under to form a square that fits on top of the pie. Brush with a little yoghurt mix all over and bake in a hot oven for 35 minutes.

4 Slice in squares to serve and enjoy with a dollop of yoghurt.