Spicy vegan filo pie using dried up filo

I'd used half a packet of filo and put the rest back in the freezer. By the time I got around to remembering it it had gone a little (actually, quite a lot) dry.

Never fear - just drape and butter (I used vegan butter but you can use any oil or butter). You'll need to patch it as you go as it will flake into shards - just be gentle and patient. And leave a few odd bits for the top.

Now you need to fill it.

Thi is theSOSkitchen so I used a few left overs from the fridge - a couple of small beetroots and a left over baked potato made up the first layer - I mixed it with yoghurt, ground cumin, fennel seeds, salt and pepper, and chopped fresh mint. The second layer came courtesy of a tin of chickpeas, half a packet of rocket, garlic, chilli (a lot), and coriander.

But honestly you can fill this with whatever your belly tells you to (or whatever you have left over in your fridge) - shepherds pie, pasta sauce, chilli con carne, roast dinner - I mean seriously whatever you want. You could even go sweet - rhubarb and custard, pieapple with chilli and yoghurt.

The point is not to throw away the dried up filo away.

Bake for aound 35-45 minutes at 180c/350f/Gas 4 until golden and crispy.