Lamb and eggplant filo pie

Preheat oven to 180°C.

In a large, lightly greased square or oblong oven dish, layer base with 5–8 sheets of filo pastry, each brushed with melted butter.

Heat oil in a non-stick frying-pan and fry onion and garlic over a moderate heat until they begin to soften.

Add minced lamb and continue cooking for 10–15 minutes, stirring frequently to crisp the mince.

Reduce heat slightly and then add tamari, tomato purée, sugar and oregano.

Season with salt and pepper to taste.

Gently cook the eggplant and capsicum in a frying pan with a little olive oil for 10 minutes, until soft.

Add red wine to pan and continue cooking for a further 5 minutes.

Remove from heat and cool.

While cooking the veggie mixture, beat together crème fraîche, feta and beaten egg.

Add to cooled eggplant and capsicum.

Spoon some meat mixture into the dish and add a layer of eggplant mixture.

Repeat until you have used up both mixtures.

Sprinkle top layer with a little cinnamon and layer the remaining filo pastry in ripples to cover the top of the pie, as shown.

Sprinkle with hazelnuts and spray with olive oil to form a crispy top.

Bake for 50–60 minutes and serve piping hot with a greek salad and crusty bread.