Preheat the oven to 180’C
Toss the vegetables in the oil and roast for 40 minutes, stirring half way through.
Heat a large frying pan with the oil and fry the onions until soft.
Add the garlic for a couple of minutes and then stir in the lamb and the ras al hanout. Gently cook for 5 minutes to soften – if the contents starts to stick to the pan then add a splash of wine.
Once your roasted veg are cooked, remove from the oven and turn it down to 160’C.
Stir in your roasted vegetables, along with the lamb gravy, peppers, mint sauce and sundried tomatoes. Simmer the mixture for 10 minutes to bring it together.
Stir in the spinach and once wilted turn off the heat and add the feta cheese.
Melt your butter in the microwave and brush a little of this over a 28cm pie dish.
Lay 1 sheet of filo over the bottom – allowing for a little overhang over the sides, brush this with some more butter and then top with another piece, making a cross across the dish and again, allowing a little overhand over the sides.
Fill your pastry with the lamb filling and top with the third sheet of pastry. Bring the overhanding layers over the top to seal and brush with a little more butter.
Scruch up the final piece and roughly place on top of the pie so that is looks a little uneven.
Bake in the oven for 20 minutes until golden and crispy.
While the pie is baking mix together the ingredients for your yoghurt.
Slice up and serve with the yoghurt and salad.