Halloumi and Summer Veg Pie Recipe | olivemagazine

2 red peppers
diced
2 red onions
diced
1 butternut squash
peeled and cut into 1cm cubes
3 tbsp olive oil
plus extra for the tin
2 blocks of halloumi
thickly sliced
2 tbsp harissa
2 tbsp honey
10-12 filo sheets
100g butter
melted
sesame seeds

YOGURT TAHINI DIP

2 tbsp tahini
1 lemon
juiced
½ garlic clove
crushed
4 tbsp greek yogurt

Method

step 1
Heat the oven to 200C/180C fan/gas 6. Put the peppers, onions and squash in a large baking tray, toss with the oil and season. Roast for 20-25 mins or until just tender – it will get further cooking in the pie so don’t let it get too mushy. Fry the halloumi until light golden on each side then dice each piece into similar sizes to the veg and add to the tin along with the harissa and honey. Mix everything together and cool.
step 2
Generously brush a filo sheet with butter, then lay another sheet on top and brush with more butter. Lay about a fifth of the filling loosely along the longest side then roll up into a sausage, brushing as you roll. Take an oiled 35cm circular baking tin and, starting in the middle, curl the sausage to make a spiral. Repeat with the rest of the filo and filling, adding the pieces of rolled filo until you have a giant spiral. Brush with more butter and scatter with sesame seeds. Bake for 40-45 mins or until golden and crisp.
step 3
To make the dip, put the tahini in a bowl then whisk in enough ice-cold water to make a smooth dip. It will thicken at first then loosen up. Add the lemon juice, garlic and a good pinch of salt. Stir in the yogurt and serve alongside the pie.

Janine Ratcliffe Portrait

Janine RatcliffeFood director