For filled filo with a definite twist, this Moroccan lentil and cauliflower filo snails recipe just needs a simple side salad to make a perfect meal.
Serves44
Cook time35 mins35 minutes
Prep time20 mins20 minutes
Ingredients
1/4 cauliflower, cut into small florets
2 tsp olive oil
1 brown onion, finely chopped
1 tbs Moroccan seasoning
400g can lentils, rinsed, drained
12 sheets filo pastry
50g butter, melted
100g fetta, crumbled
1/2 tsp cumin seeds
375g pkt mixed medley tomatoes, halved or quartered if large
1/2 red onion, thinly sliced
50g baby rocket leaves
1/2 cup mint leaves
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Method
Step 1
Cook the cauliflower in a medium saucepan of boiling water for 5 mins or until tender. Drain well.
Step 2
Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Stir in Moroccan seasoning and cook for 1 min or until aromatic. Stir in lentils and cauliflower. Season. Set aside to cool slightly.
Step 3
Preheat oven to 180°C. Line a baking tray with baking paper. Brush 1 filo sheet with butter. Top with another filo sheet and brush with butter. Repeat to make a 3-sheet stack. Spoon a 2cm-wide strip of lentil mixture along 1 long side of the filo. Sprinkle with fetta. Loosely roll to enclose, then quickly coil into a snail shape. Place on the lined tray. Repeat with remaining filo and filling. Brush with the remaining butter and sprinkle with cumin seeds. Bake for 20 mins or until golden and crisp.
Step 4
Serve warm or at room temperature with tomato, onion, rocket and mint.
Recipe tip
Wrap cooked filo snails individually in plastic wrap, then place in an airtight container. Freeze for up to 3 months.
375g pkt mixed medley tomatoes, halved or quartered if large
1/2 red onion, thinly sliced
50g baby rocket leaves
1/2 cup mint leaves
Description
For filled filo with a definite twist, this Moroccan lentil and cauliflower filo snails recipe just needs a simple side salad to make a perfect meal.
Method
Step 1
Cook the cauliflower in a medium saucepan of boiling water for 5 mins or until tender. Drain well.
Step 2
Heat oil in a frying pan over medium heat. Cook onion, stirring, for 5 mins or until onion softens. Stir in Moroccan seasoning and cook for 1 min or until aromatic. Stir in lentils and cauliflower. Season. Set aside to cool slightly.
Step 3
Preheat oven to 180°C. Line a baking tray with baking paper. Brush 1 filo sheet with butter. Top with another filo sheet and brush with butter. Repeat to make a 3-sheet stack. Spoon a 2cm-wide strip of lentil mixture along 1 long side of the filo. Sprinkle with fetta. Loosely roll to enclose, then quickly coil into a snail shape. Place on the lined tray. Repeat with remaining filo and filling. Brush with the remaining butter and sprinkle with cumin seeds. Bake for 20 mins or until golden and crisp.
Step 4
Serve warm or at room temperature with tomato, onion, rocket and mint.
