Cheese And Phyllo Pie With Rich Tomato Sauce - cooking recipe

Ingredients

30 g pine nuts
1-2 tbsp olive oil
1 None large onion
2 cloves garlic
2 tbsp tomato puree
2 x 400 g cans cherry tomatoes
Pinch None caster sugar
100 g butter
10 None filo pastry sheets
400 g Raclette, sliced
400 g can haricot beans
4 tbsp chopped fresh parsley

Preparation

Toast the pine nuts in a dry saucepan for 2-3 mins, stirring. Remove from the pan.
Make the tomato sauce: Add the oil to the saucepan, followed by the onion and garlic. Saute for 3-4 mins then stir in the tomato paste. Add the diced tomatoes and sugar, and season. Simmer over a low heat for 10-12 mins.
Make the pie: Preheat the oven to 350\u00b0F. Melt the butter in a separate saucepan. Lightly brush over a baking sheet then lay in a piece of pastry and brush with butter. Lay another piece of pastry on top, brush with butter and dot with a few pieces of cheese. Repeat until all of the pastry and cheese has been used. Fold over any excess pastry at the edges. Bake for 15-20 mins until golden.
Mix the beans into the tomato sauce and simmer for 4-5 mins. Slice the pie into pieces and serve with the tomato sauce. Sprinkle with pine nuts and parsley before serving.