Crunchy Spiral Filo Pie
Serves 1
Directions
- 1Bubble away lentils in veg stock for about 20 minutes, then drain and cool.
- 2Throw rice into a pan of salted boiling water and leave for 9 minutes until al dente, then drain and cool.
- 3Peel and dice two onions and two cloves of garlic.
- 4Sweat off the diced onions and garlic in a pan with 2 tablespoons of olive oil until soft and sweet.
- 5Add ground cumin and ground coriander to the onion and garlic mixture.
- 6Wilt the fresh spinach by tipping boiling water over it, then drain, cool, and squeeze out all excess liquid.
- 7Blitz up the squeezed wilted spinach, feta cheese, pine nuts, fresh parsley, and the juice and zest of one lemon.
- 8Combine the cooled lentils, cooled rice, cooked onions with cumin and coriander, and the cheese and spinach mixture in a bowl.
- 9Mix the filling by hand and check for seasoning, adding more lemon juice or salt if needed.
- 10Melt some butter.
- 11Create a four-layer, meter-long strip of pre-bought filo pastry, brushing butter between each layer and overlapping slightly.
- 12Take the filling and put it in one long sausage along one edge of the buttered filo strip, ensuring it's not too fat to make coiling difficult and not too tight to prevent splitting.
- 13Coil the filled filo strip around itself like a big snail.
- 14If the pastry splits, patch it up with another small, few-layered piece of filo pastry.
- 15Transfer the coiled pie to a baking paper-lined tray.
- 16Brush the entire pie with butter.
- 17Bake in an oven at 200°C for 30 minutes.
- 18Let the pie cool for at least 10 or 15 minutes before presenting.
Ingredients
- lentils
- veg stock
- rice
- salt
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 2 tablespoons olive oil
- ground cumin
- ground coriander
- 1 bag fresh spinach
- feta cheese
- pine nuts
- fresh parsley
- 1 lemon, juice and zest
- butter
- pre-bought filo pastry
Equipment
panovenbaking paper lined tray
Tips
- Use pre-bought filo pastry.
- When coiling the pie, don't make the filling too fat, as it will be difficult to coil.
- Don't pack the filling too tight when rolling it into a sausage, as it will split the pastry when coiled.
- If the pastry tears, patch it up with another piece of filo pastry.
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