Flaky filo pastry and tasty cheese filling make this vego pie an easy winner.
Ingredients
- 1 (about 800g) cauliflower, trimmed, chopped
- 1 tablespoon extra virgin olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon cumin seeds, lightly crushed, plus extra, to sprinkle
- 200g smooth feta, crumbled
- 3 eggs, lightly whisked
- 2 tablespoons fresh coriander, chopped
- 8 sheets filo pastry
- 75g butter, melted
- Fresh coriander sprigs, to serve, optional
Equipment
- food processor
Method
- Step 1Process cauliflower in a food processor until coarsely chopped. Heat oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until golden. Add garlic and cumin. Cook, stirring, for 1 minute. Add cauliflower and cook, stirring, for 5 minutes or until just tender. Transfer to a bowl. Cool slightly. Stir in feta, egg and coriander. Season.
- Step 2Preheat oven to 200C/180C fan forced. Brush a 22cm (base measurement) cake pan with butter. Brush 1 filo sheet with a little butter. Top with another sheet. Brush with butter. Place one-quarter of the cheese mixture along the long end closest to you. Fold in the sides. Roll to enclose. Arrange, seam-side down, in a coil in the centre of the prepared pan. Repeat with filo, butter and cheese mixture to make 3 more rolls. Place rolls, seam-side down, at end of coil. Wrap around to fill pan. Brush with remaining butter. Sprinkle with extra cumin. Bake on lowest oven rack for 30 minutes. Transfer to middle rack. Bake for 15 minutes or until crisp. Top with coriander.
- Low carb
- Lower gi
Nutrition
2091 kj
Energy
36g
Fat Total
19g
Saturated Fat
6g
Fibre
20g
Protein
22g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Al Richardson
- Publication: Taste Magazine
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