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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

Moroccan Filo Roll

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