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Moroccan lentil and cauliflower filo snails
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Individually wrap filo snails, freeze for up to 3 months in airtight container.
Ingredients:
  • 1/4 cauliflower, cut into small florets
  • 9.20 gm olive oil
  • 1 small brown onion, finely chopped
  • 20.00 ml Moroccan seasoning
  • 400g can lentils, rinsed, drained
  • 12 sheets filo pastry
  • 50g butter, melted
  • 100g fetta, crumbled
  • 1/2 tsp cumin seeds
  • 375g pkt mixed medley tomatoes, halved or quartered if large
  • 1/2 red onion, thinly sliced
  • 50g baby rocket leaves
  • 125.00 ml mint leaves
Instructions:
  • Boil cauliflower in a medium saucepan for 5 minutes until tender. Drain thoroughly.
  • In a frying pan over medium heat, heat oil. Stir in onion and cook for 5 minutes until softened. Add Moroccan seasoning and cook for 1 minute until fragrant. Mix in lentils and cauliflower, season with salt and pepper. Allow the mixture to cool slightly.
  • Preheat the oven to 180°C and line a baking tray with baking paper. Layer 3 filo sheets, brushing each with butter as you stack. Spoon a 2cm-wide strip of lentil mixture along one long side of the filo. Sprinkle with fetta. Roll it up into a snail shape and place on the tray. Repeat with remaining filo and filling. Brush with butter, sprinkle with cumin seeds, and bake for 20 minutes until golden and crisp.
  • Garnish with fresh tomato, onion, rocket, and mint before serving warm or at room temperature.

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