Apple and Rhubarb Filo Pie

◾1 bunch rhubarb
◾2 small apple, cored and diced
◾1 tablespoon orange juice, freshly squeezed
◾2 tsp orange zest
◾1 tablespoon maple syrup
◾5 sheets filo pastry
◾1 tablespoon butter, melted
◾1 tablespoon LSA (linseed, sunflower & almond meal)
◾1 cup reduced-fat Greek natural yoghurt

Remove the leaves from the rhubarb and discard.

Cut the stalks into 3cm pieces.

Combine rhubarb, apples, orange juice and zest, and maple syrup in a saucepan, bring to the boil, then turn down to a simmer for 10-15 minutes until fruit is soft and sticky.

Pour the mixture into a quiche or baking dish.
Preheat oven to 180C.

Lay out one sheet of pastry, lightly brush with butter and sprinkle with LSA, lay the next sheet of pastry over the top and repeat brushing with butter and LSA until all the pastry, butter and LSA are used up.

Place the pastry layers on top of the fruit mix and scrunch up the square edges decoratively to fit in the round dish.

Bake for 20-25 minutes, until pastry is golden and crispy.

Divide into 6 pieces and serve with a dollop of yoghurt.