Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires

This is another great way to use leftover meat from a roast.

¼ cup olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp sumac
2 tbsp ras el hanout
2 tbsp tomato paste
1 zucchini, grated
¼ cup currants
Zest of 1 lemon
¼ cup pine nuts
300–400g leftover roast lamb, shredded
8 sheets of filo pastry

Heat 2 tbsps of the oil in a large pan and sauté the onion and garlic with the spices for 5 minutes until the onion has softened. Add the tomato paste and cook while stirring for 2–3 minutes.  Add in the zucchini, currants, lemon zest, along with a cup of water and continue to cook for 5 minutes. Add in the lamb and pine nuts, mix well and take off the heat. Cool for 10 minutes.

Meanwhile, preheat the oven to 200°C and grease a 24cm round pie dish.

Remove filo sheets from the pack and cover with a damp cloth. Lay 1 sheet on the benchtop and brush with oil. Lay a second sheet on top. Spoon ¼ of the mixture along one end of the pastry sheets. Fold ends in (about 2cm) then roll up loosely to enclose. Brush all over with a little more oil and shape into a coil. Place in centre of pie dish. Repeat with remaining pastry and filling, placing in the dish so that the ends are touching. Brush the top of the pie with remaining oil and bake for 30 minutes until golden.

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