Squash, spinach and chickpea filo pie

Method

1. Heat 1 tbsp of the rapeseed oil in a large, heavy-based pan and cook the onion until softened and just beginning to colour around the edges. Stir in the garlic and ginger, then cook for another 30 seconds or so. Add the spices and cook for a further minute, stirring.
2. Tip the sweet potatoes and chickpeas into the pan and stir well to combine, then cook for a couple of minutes. Stir in the stock, tomatoes, coconut milk and sugar, if using. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 20-25 minutes until the sweet potato is completely tender but still holding shape.
3. Stir the frozen spinach into the sweet potato mixture and cook for 10 minutes or until the spinach is cooked through and tender. The mixture should be nice and chunky at this point – if there’s excess liquid, simmer for a little longer. Remove from the heat and leave to cool completely.
4. Heat the oven to 180°C/160°C fan/ gas 4. Brush the base and sides of a 1.5 litre ovenproof frying pan with rapeseed oil (or you can use a 23cm loose-bottomed cake tin).
5. Brush 4-6 of the filo sheets with rapeseed oil (see Donal’s recipe introduction), then lay them in the pan or tin so they cover it evenly and hang over the side. Spoon in the cooled sweet potato mix and spread out over the base. Fold over the overhanging filo to cover the filling. Scrunch up the remaining filo sheets and arrange them on top to cover the top of the pie (you may not need all of them) and brush with a little oil. Bake for 35-40 minutes until the filo is crisp and golden.
6. Carefully slide out the pie from the pan (or remove from the tin) onto a board. Serve with a green salad.

Recipe from Fresh by Donal Skehan (www.donalskehan.com)