Moroccan Filo Roll
·
Serves 4·
Prep 20 minutes·
Cook 25 minutes·
Cost $3.40 a serve
Ingredient
·
250g packet frozen chopped spinach, thawed·
1 teaspoon vegetable or olive oil·
1 carrot, coarsely grated·
2 teaspoons ground cumin·
2 teaspoons ground coriander·
250g packet microwave long-grain rice·
3 cups cold Basic Savoury Mince·
⅓ cup slivered almonds·
10 sheets filo pastry·
80g butter, melted·
Bought tzatziki, to serve
Recipe
1. Preheat oven to
180°C/160°C fan-forced. Grease a large baking tray. Using your hands, squeeze
excess liquid from spinach. Heat oil in a small frying pan over moderate heat.
Cook and stir carrot, cumin and coriander for 2 minutes or until fragrant.
Combine rice, Basic Savoury Mince, half the almonds, spinach and carrot mixture
in a bowl.2. Stack pastry
sheets, brushing with butter between each sheet. Spoon-mince mixture onto a
long edge, leaving a 6cm border on either end. Fold in ends; roll up to enclose
filling. Brush top with any remaining butter. Sprinkle with remaining almonds.
Bake for 20 minutes or until golden. Serve with tzatziki.
Moroccan Filo Roll