Preheat the oven to 200°C (fan/220°C gas mark 7)

Prepare the filling. Heat a large area of olive oil in a large, clean-safe pan over a medium heat. Add the onion and a pinch of sea salt and sauté for 3-4 minutes until softened. Add the aubergine, courgette and red and yellow bell peppers. Cook for 8-10 minutes, stirring occasionally, until the vegetables start to soften.

Stir in the garlic, tomato purée, harissa paste, smoked paprika and oregano. Cook for 1-2 minutes until fragrant. Add the plum tomatoes (breaking them up with the back of your spoon or wooden spoon with your hands before they go in) and black beans (including the liquid from one can). Simmer gently for 5 minutes, stirring occasionally, and set your hands before they go in) and black beans (including the liquid from one can). Simmer gently for 5 minutes, stirring occasionally, and set aside. If you used canned beans, add the stock powder or stock cube. If the mixture becomes too thick, add a splash of water.

Meanwhile, make the 'feta'. Combine all the ingredients and stir to taste. Scatter this over the filling mixture and gently fold it in, with bits sticking above.

To assemble the pie, scrunch the filo sheets slightly - there is no right or wrong way to do this - then arrange them over the top of the filling, tucking them in at the sides. Drizzle with olive oil and sprinkle with a pinch of sea salt.

Oven for 10 minutes, or until golden.

To serve, sprinkle with sesame seeds and parsley leaves, then serve in the middle of the table, family-style.