The idea behind this pie is to use up leftover roast veggies, salad bits and bobs etc.

Serves 8-10

Ingredients

Pastry

4 ½ cups all-purpose flour, more for dusting

¾ cup olive oil, more for greasing

½ tsp salt

Filling

3 cups leftover roast vegetables, (potatoes, kumara, pumpkin, carrots etc) roughly chopped

1 cup leftover cooked greens (broccoli, spinach, kale, asparagus)

2 Tbsp olive oil

1 garlic clove, crushed

1 red and yellow capsiucm, seeded and cut into medium strips

2 onions, thinly sliced

20 olives, pitted olives

1 tsp chopped fresh thyme leaves

1 Tbsp parsley, roughly chopped

100g feta cheese, crumbled (optional)

Method

Begin by making the pastry, by combing the flour with 1 ½ tsp salt.

Pour in the oil and mix with your hands, slowly add approximately ⅔ cup of cold water.  Only add 1-2 tablespoon water at a time as you may not need it all. You are wanting a dough that is pliable, stretchy and soft, not crumbly!

Cover and refrigerate for 1 hour.

Preheat the oven to 180C

Cut the leftover roast vegetables into bite sized pieces.

Roughly cut up any greens and add to the bowl.

Heat 2 tablespoons oil in a fry pan and saute off the onion, garlic and capsicums and cook for 5 minutes.

Add to the roast vegetable mixture.

Add the olives, thyme, parsley and feta cheese, season with salt and cracked pepper. Stir to combine.

Dust a work surface lightly with flour. Roll out dough into a 40-by-30cm  rectangle. With long side facing you, spread vegetable mixture evenly over right half of dough. Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Using knife, cut a slit in center of crust, pulling back edges slightly over the top layer and seal tightly..

Transfer crust to baking sheet. Bake for 35 to 40 minutes or until the pastry is crisp and golden brown.

Cool for at least 30 minutes before serving. Serve warm or at room temperature.