Roast capsicum, feta and couscous pie

1  Preheat oven to 200°C. Place a large saucepan over medium heat. Add oil and onion. Sauté for 2-3 minutes until softened. Pour in couscous and stir for 2 minutes, until it starts to toast. Add sumac and cumin and mix well to release flavours. Turn off heat and add hot vegetable stock. Stir to combine then place to one side while couscous absorbs stock (about 5 minutes). Fluff up with a fork, season to taste then add lemon zest.

3 Spray cake tin with oil and lay a square piece of filo into bottom, letting edges stick to sides. Spray with more oil and repeat with another 4-5 pieces of filo, filling in all the gaps around the edges of the tin.

4 Spoon chutney into bottom of tin and spread to cover base, then add a few spoons of couscous to cover. Top with a layer of spinach, then a layer of capsicum and a few pieces of feta cheese. Repeat, ending up with a layer of capsicum and feta on top.

5 Place another sheet of filo over top of tin, pressing down carefully in the middle and edge. Spray with oil and repeat with 3 more pieces of filo and then gently pull in filo from sides, making sure it’s tucked in around the edges of the tin. Spray top of pie with oil to finish.

6 Bake in oven for 20-30 minutes, until top is crunchy and golden. Once ready, leave to rest for 10 minutes then carefully remove from tin and cut into slices.