Golden layers of filo pastry are light as a feather, but can make for a substantial meal. Need inspiration Take a look at this delicious savoury recipe.
- Preheat oven to 220°C. Line an oven tray with baking paper.
- Heat 2 teaspoons of the oil in a large frying pan over high heat. Add the eggplant, zucchini, capsicum and onion and cook, stirring, for 5 minutes or until eggplant is tender and onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until lamb colours and is cooked. Add the cumin, paprika and coriander and cook, stirring, for 1 minute or until aromatic. Add the tomato and cook, stirring, for 5 minutes or until mixture is combined and heated through. Season with salt and pepper. Set aside for 15 minutes to cool slightly.
- Take 1 filo sheet and brush lightly with oil. Top with 2 more sheets brushed with oil. Spoon a 1-2cm-wide strip of mince mixture along 1 long side of the pastry. Loosely roll to enclose, then, working quickly, coil into a snail shape. Place on the lined tray. Repeat with remaining filo, oil and mince mixture. Brush with any remaining oil and sprinkle with cumin seeds. Bake in preheated oven for 20 minutes or until crisp and golden.
- To make the salad, layer the tomatoes, onion and mint on a serving platter. Drizzle with vinegar and oil and season with salt and pepper. Serve with lamb scrolls.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set