Another pie for the midwinter months from Anna Jones.
Preheat your oven to 220C/425F/gas mark 7. Heat a saucepan on a medium heat, add a little oil and cook the onion for 5 minutes, until soft and sweet. Add the vegetables and cook for another couple of minutes, then take off the heat and allow to cool.
Meanwhile, unwrap the sheets of filo and lay them over a 24cm frying pan, leaving a little overlap around the edges. Keep laying the filo in the pan until you have a sturdy 3–4 sheet layer all over – you may need to patch it together bit by bit if you have smaller sheets.
Tip the cooled vegetables into a bowl, crack in the eggs and crumble in the feta. Season with salt and freshly ground black pepper and mix well.
Drizzle the pastry with a little olive oil, then use a pastry brush to spread it all over the pastry. Spoon the vegetable mixture into the pastry-lined pan and then scatter with the chilli and onion seeds and put on a medium heat for a few minutes.
Fold the excess filo back over the filling to form a wavy edge, then put on the bottom of the oven and bake for 20–25 minutes, or until golden and crisp.