Sluttishly Vegetarian: Chilli Lemon Roast Veggie Homity Pie

A few weekends ago me and my beloved thought it would be a fantastic idea to put on a roast dinner for EIGHT hungry friends. Boyfriend is a bit of a genius at the roast potato and while the humble roastie is hands down my favourite part of a roast, a plate of potatoes does not a Sunday meal make. Especially when one of the eight happens to be a vegetarian.

Personally I find a lot of Sunday roast veggie options to be a little meh, I've had my share of dry uninspiring nut roasts and various stuffed peppers so I made it my mission to create something so utterly amazing and tasty even the meat eaters would look on in envy. And I remembered this incredible homity pie I once had around Christmas at a local Irish pub, I remember it fondly not only because it was freaking delicious but because they played the entire instrumental score for Home Alone while we ate. Best Christmas Music Ever.

Chilli Lemon Feta Homity Pie (Serves 4 or 2 very hungry people)
You'll need:

• 1 medium sweet potato cubed (about 2cm square)
• 1 medium potato cubed
• 1/2 red onion cubed, 1/2 diced finely
• 1 carrot cubed
• 1 parsnip cubed
• 2 large cloves of garlic unpeeled
• olive oil
• salt and pepper
• 2 tsp cayenne pepper
• 1 tsp dried chilli flakes
• 2 tbsp pine nuts 
• half a leek diced
• 1 green chilli diced
• about 2 tbsp of green beans chopped into 1/2cm segments
• 2 tbsp tomato puree
• zest of 1 lemon
• juice of half lemon
• handful of chopped black olives
• 120g Feta cheese
• Filo pastry, about 6-8 sheets for a small loaf shaped dish
• 50g melted butter

Make it!

1. Pre-heat the oven to 200°C/392°F/Gas Mark 6.
2. Throw all your lovingly cubed veg and the cloves of garlic onto a baking tray and drizzle with oil, sprinkle the salt, pepper, cayenne and chili flakes over the top and give it all a good mix around so they all get a good coating
3. Pop it in the oven for about 15-20 minutes until the veg is roasted and soft. About halfway through chuck the pine nuts on top so they get nice and toasted.
4. While that's roasting get the other half of the red onion, chili, leek and green beans in a small pan to saute for a few minutes until they get soft.
5. Add the tomato puree and cook on a low heat for a few more minutes before mixing in the lemon zest and juice. 
6. Once the veg is nicely roasted add the sauteed mix to the baking tray along with the olives and  most of the feta and mix it in with the roasted veg and pine nuts.
7. Brush the bottom of your ovenproof dish with melted butter (I used a small 30cm ceramic loaf shaped dish) and then brush the top of your first sheet of filo (with a small dish I find it easier to cut the large ready-made sheets in half) place the sheet in the dish butter side down and gently push it into the sides and corners, don't fret if you poke a hole in it as it'll need about 3-4 layers on the bottom, always remember to place the sheets butter side down so they stick to the pastry below.
8. Once you have a few sheets lining the bottom pop it in the oven for a few minutes just to help crisp up so we can avoid the dreaded soggy bottom.
9. Once that's reached an acceptable level of crispness scoop your veggie, cheesy mix into the dish and top with the remaining feta.
10. Follow up with a few more sheets of butter brushed filo (again about 3-4) on top, being sure to tuck in the sides and brush the top with more butter. Lower the oven temp to about 170°C/ 325°F/Gas Mark4 and pop in the oven to crisp up the top and melt the feta for about 10 minutes.
11. Get it out and if you're feeling brave turn it out upside down on to a flat surface, the pastry should hold its loaf shape to make it easier to slice, dust the top with a little cayenne and get serving!