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Chicken and vegetable filo spiral pies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Whip up these quick and delicious Moroccan-inspired pies with leftover ingredients!
Ingredients:
  • 9.20 gm olive oil
  • 1 onion, finely chopped
  • 5.00 gm Moroccan spice mix
  • 1 small eggplant, roasted or chargrilled
  • 1 small zucchini, roasted or chargrilled
  • 1 small capsicum, roasted or chargrilled
  • 132.00 gm cooked brown rice
  • 250.00 ml shredded roast chicken
  • 150g ricotta or feta, crumbled
  • 1 lemon, rind finely grated
  • 20.00 ml fresh mint, finely chopped
  • 20.00 ml fresh coriander, finely chopped
  • 8 sheets filo pastry, thawed
  • 100g butter, melted
  • White or black sesame seeds, to sprinkle
  • Green salad, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced while you prepare a baking tray with a layer of baking paper.
  • In a frying pan over medium heat, sauté onion and garlic in olive oil for 5 minutes until softened. Add Moroccan spice mix, stir for 1 minute until fragrant. Add vegetables, rice, and chicken, cook for 5 minutes. Season to taste, then fold in ricotta, lemon rind, and herbs.
  • Lay one sheet of filo on a clean surface and brush with melted butter. Add another sheet of filo on top. Spread a quarter of the filling along the longest edge to create a 2cm-thick sausage shape. Roll up the pastry tightly. Quickly shape into a coil and brush with more melted butter. Transfer to a baking tray. Repeat with the rest of the ingredients to make 4 filo spirals. Finish by sprinkling sesame seeds on top.
  • Bake the filo spiral pies until they turn golden and flaky, which should take about 25 minutes. Serve alongside a refreshing green salad.

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