Vegetable pie
Made using a Rectangular Raised Pie Tin
hSERVES 4-6
2 large red peppers, halved, stalks and seeds removed
2 large carrots, peeled, trimmed
2 large courgettes, trimmed
1 large bulb fennel, trimmed
1 large bag of spinach, washed (around 250g (9oz))
2 x 270g (9½oz) packs of filo pastry, thawed if frozen (12 sheets) olive oil, for cooking
150g (5½oz) unsalted butter, plus a little extra for cooking
salt and freshly ground black pepper