Chicken and vegetable filo spiral pies

Chicken and vegetable filo spiral pies

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These Moroccan-style pies are easy to throw together using leftovers!

The ingredient of Chicken and vegetable filo spiral pies

  1. 2 teaspoons olive oil
  2. 1 onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 2 teaspoons Moroccan spice mix
  5. 1 small eggplant, roasted or chargrilled
  6. 1 small zucchini, roasted or chargrilled
  7. 1 small capsicum, roasted or chargrilled
  8. 2/3 cup cooked brown rice
  9. 1 cup shredded roast chicken
  10. 150g ricotta or feta, crumbled
  11. 1 lemon, rind finely grated
  12. 1 tablespoons fresh mint, finely chopped
  13. 1 tablespoon fresh coriander, finely chopped
  14. 8 sheets filo pastry, thawed
  15. 100g butter, melted
  16. White or black sesame seeds, to sprinkle
  17. Green salad, to serve

The instruction how to make Chicken and vegetable filo spiral pies

  1. Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper.
  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.
  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.
  4. Bake the filo spiral pies for 25 minutes or until golden and flaky. Serve with a green salad.

Nutritions of Chicken and vegetable filo spiral pies

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