Moroccan lamb filo pie

This is a brillant way of using up bits and pieces from the fridge. You can do all sorts... Moroccan, Indian, Italian, vegetarian... whatever takes your fancy.

In this particular instance we used a small piece of lamb neck fillet, mushrooms, spinach, a sweet potato, courgette, an onion, a small handful of pine nuts and a little bit of feta. Everything was browned and then we added chopped garlic, ginger, a chilli, nutmeg, ground cumin, a little cinammon and some stock. We left it to simmer for 20 minutes or so until the potato was soft.

Allow the filling to cool a little and then you can build the pie in a loose bottomed cake tin. Overlap 6 sheets of filo pastry so that half of each slice is outside the tin perimeter, then spoon the filling into the middle. Fold over the filo sheets and scrunch to form a lid. Brush the top with a little oil before baking in a pre-heated oven for approx 20-30 minutes. Serve with appropriate accompaniments... with this we had a tomato chutney and salad.