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Healthy rainbow vegetable filo snail

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  • Egg free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

Super satisfying and full of nutrients, our rainbow vegetable filo snail has a generous amount of veggies. Pack more veg into your day with this tasty recipe.

  • Serves4
  • Cook time50 minutes
  • Prep time20 minutes, + 15 mins standing
rainbow snail


  • 2 medium capsicums, halved, seeded
  • 600g pumpkin, seeded, peeled, chopped
  • 120g baby spinach leaves
  • 8 asparagus spears, chopped
  • 2 spring onions, finely chopped
  • 16 sheets filo pastry
  • 1/2 cup basil leaves
  • 2 garlic cloves, crushed
  • 20g pine nuts
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (20g) finely grated parmesan

Nutritional information

Per serve: Energy: 2040kJ/488 Cals (23%), Protein: 14g (28%), Fat: 25g (36%), Sat Fat: 4g (17%), Sodium: 452mg (23%), Carb: 50g (16%), Sugar: 13g (14%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange capsicum, cut-side down, in a single layer on 1 lined tray. Bake for 20 mins or until skin blackens and capsicums are tender. Place capsicum in a sealable bag and set aside for 10 mins to steam. Remove skins and finely chop flesh.

  2. Step 2

    Meanwhile, place the pumpkin in a heatproof bowl. Cover and place in the microwave. Cook on high for 8-10 mins or until pumpkin is tender. Remove cover and set aside for 5 mins to cool. Drain off any excess liquid. Use a fork to coarsely mash.

  3. Step 3

    Place the spinach in a heatproof bowl. Cover and place in the microwave. Cook for 2 mins or until spinach wilts. Set aside for 5 mins or until cool enough to handle. Squeeze excess liquid from the spinach and discard liquid. Add spinach to mashed pumpkin with asparagus, spring onion and capsicum and stir until just combined.

  4. Step 4

    Place the pastry sheets on a clean work surface. Cover with a damp tea towel. Layer 2 sheets of pastry and spray the top sheet with olive oil spray. Top with another 2 sheets. Spoon a quarter of the pumpkin mixture along 1 long edge of the stack, leaving a 3cm gap at each end. Roll up to enclose the filling. Arrange, seam-side down, in a coil in the centre of 1 of the lined trays. Repeat with the remaining pastry sheets and pumpkin mixture to make 3 more rolls. Arrange rolls seam-side down on tray to form one large coil. Spray with olive oil spray.

  5. Step 5

    Bake the pastry for 30 mins or until golden brown. Set aside for 10 mins to cool slightly.

  6. Step 6

    Meanwhile, place the basil, garlic, pine nuts, oil, parmesan and 1/4 cup (60ml) water in a bowl of a food processor. Process until combined and almost smooth.

  7. Step 7

    Cut snail into wedges and drizzle with pesto to serve.