Chicken and vegetable filo spiral pies

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How to make Chicken and vegetable filo spiral pies

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:40
  • Total Time : 1:00

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons Moroccan spice mix
  • 1 small eggplant, roasted or chargrilled
  • 1 small zucchini, roasted or chargrilled
  • 1 small capsicum, roasted or chargrilled
  • 2/3 cup cooked brown rice
  • 1 cup shredded roast chicken
  • 150g ricotta or feta, crumbled
  • 1 lemon, rind finely grated
  • 1 tablespoons fresh mint, finely chopped
  • 1 tablespoon fresh coriander, finely chopped
  • 8 sheets filo pastry, thawed
  • 100g butter, melted
  • White or black sesame seeds, to sprinkle
  • Green salad, to serve

Method

  • Step 1 Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper.
  • Step 2 Heat olive oil in a frying pan over medium heat. Cook onion and garlic for 5 minutes or until softened. Stir in Moroccan spice mix. Cook for 1 minute or until aromatic. Add vegetables, rice and chicken. Cook for 5 minutes to warm through. Season. Fold in ricotta, lemon rind and herbs.
  • Step 3 Place a sheet of filo on a clean work surface. Brush with melted butter. Top with another sheet of filo. Place a quarter of the filling along the longest edge of the pastry to form a 2cm-thick sausage. Fold the pastry over the filling and continue to roll up. Working quickly, form into a coil. Brush with melted butter. Place on the prepared baking tray. Repeat with remaining pastry, butter and filling to make 4 filo spirals. Sprinkle with sesame seeds.
  • Step 4 Bake the filo spiral pies for 25 minutes or until golden and flaky. Serve with a green salad.

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