Seeded carrot and cabbage filo pie

seeded carrot and cabbage fillo pie
1H 30M


Herb salad


1.Heat oil in a large frying pan over medium heat; cook leek, garlic and seeds for 5 minutes. Add carrot; cook for 3 minutes. Add cabbage; cook a further 5 minutes or until vegetables are soft. Stir in currants and mint. Cool.
2.Make topping. Combine pepitas, almonds, walnuts, poppy seeds and sesame seeds in a small bowl.
3.Preheat oven to 180°C/350°F.
4.Divide filling into seven portions. Brush one sheet of pastry with a little of the extra oil; top with a second sheet. Keep remaining sheets covered with a clean, damp tea towel.
5.Place one portion of filling lengthways, in a thin line, along pastry edge; roll pastry over filling. Starting at the centre of a 24cm springform pan, carefully form the pastry roll, seam-side down, into a coil.
6.Repeat with remaining pastry, oil and filling, joining each roll to the end of the last one and coiling it around until the base of the pan is covered. Brush top with oil.
7.Bake fillo pie for 18 minutes. Evenly cover with topping; bake a further 8 minutes or until golden.
8.Meanwhile make herb salad. Using a vegetable peeler, peel cucumbers into ribbons. Place cucumber in a medium bowl with herbs, onion, vinegar and oil; toss gently to combine. Top with cheese.
9.Serve fillo pie with herb salad.

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