Better Homes and Gardens (Australia) - - Pastry Cheats -

Prepa­ra­tion time 50 mins plus chill­ing and cool­ing

Cook­ing time 11/2 hours Serves 8-10

1 Tbsp each cumin and

co­rian­der seeds

3 Tbsp olive oil

2 onions, halved and thinly sliced 300g bas­mati rice

Sea-salt flakes and freshly ground

black pep­per, to sea­son 100g green lentils

4 cloves gar­lic, crushed

1 whole nut­meg

1/2 tsp each ground turmeric

and all­spice

400g spinach

Small bunch each of dill, pars­ley

and mint, finely chopped Zest of 2 lemons, plus juice of 1 200g feta, crum­bled

12 sheets filo pas­try

100g but­ter, melted

1 free-range egg, beaten

1 tsp black or reg­u­lar sesame seeds Greek yo­ghurt, to serve


2 x 400g cans diced toma­toes 2 Tbsp olive oil

1 Tbsp red wine vine­gar

2 tsp sugar (any will do)

1 tsp ground cin­na­mon


1 cu­cum­ber

1 red onion, finely chopped 2 large toma­toes, finely chopped Hand­ful pars­ley, chopped

2 Tbsp ex­tra vir­gin olive oil

1 Tbsp red wine vine­gar

STEP 1 Toast cumin and co­rian­der seeds in a large saucepan over medium heat, shak­ing, for a few min­utes un­til toasted and fra­grant. Put in a mor­tar and pes­tle. Add oil to same pan with onion. Cook on low heat for 15-20 min­utes, stir­ring, un­til golden and caramelise­d. Mean­while, bring 2 saucepans of wa­ter to the boil on high heat. Put rice and a pinch of salt in one pan and cook for 5 min­utes un­til ten­der with a slight bite. Add lentils to other pan and cook for 20 min­utes. Drain both pans, and leave lentils and rice to steam-dry.

STEP 2 Stir gar­lic into onions and cook for 1-2 min­utes over low heat. Grind whole spices in the mor­tar to a fine pow­der and add to onion mix­ture. Grate half nut­meg into onion and stir in with turmeric and all­spice.

STEP 3 Put spinach in a colan­der in the sink, pour over boil­ing wa­ter, then rinse un­der cold wa­ter. Use your hands to squeeze out as much liq­uid as pos­si­ble. Finely chop spinach and add to onions with herbs, lemon zest and juice, rice, lentils and sea­son­ing. Cool then stir through feta.

STEP 4 Un­wrap filo and cover with a damp tea towel. Have bowls of melted but­ter and beaten egg to hand, as well as a pas­try brush for each. Work­ing quickly, lay 4 sheets of filo end to end, run­ning along the length of your work sur­face, and but­ter each piece gen­er­ously, over­lap­ping each sheet by about 10cm. Top with an­other 4 sheets, but­ter well, and then re­peat with 3 fi­nal sheets of filo (save the last one to cover any cracks later on).

STEP 5 Spoon rice fill­ing down cen­tre of filo, leav­ing 5cm free on ei­ther end. Brush egg around edges and tuck ends in to cover fill­ing. Starting from one end, roll filo over fill­ing, work­ing your way along un­til you have a long filo sausage. From one end, start to coil sausage back on it­self – if the pas­try cracks, patch over hole with re­served piece of filo. When coil is com­plete, slide onto a bak­ing pa­per-lined oven tray. Brush top with beaten egg and sprin­kle over sesame seeds. Cover loosely with plas­tic wrap and chill for up to 24 hours.

STEP 6 When you’re ready to bake, pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Place pie on mid­dle shelf and bake for 45 min­utes un­til golden and crisp.

STEP 7 Mean­while, to make to­mato sauce, put all in­gre­di­ents into a medium saucepan. Bring to boil over high heat. Re­duce heat to low and sim­mer gen­tly for 30 min­utes un­til thick­ened and rich. Sea­son well.

STEP 8 To make salad, halve cu­cum­ber through cen­tre, cut in half length­ways and chop into small cubes. Put in a bowl, with all re­main­ing in­gre­di­ents, and sea­son well. Set aside un­til ready to serve.

STEP 9 When pie is cooked, set aside to cool for 20 min­utes, then serve with sauce, salad and yo­ghurt.

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