Middle Eastern flair
Seeded carrot and cabbage fillo pie
SERVES 6PREP AND COOK TIME 1 HOUR (+ COOLING TIME)
½ cup (125ml) extra virgin olive oil
1 large leek (500g), white part only, sliced thinly
3 cloves garlic, crushed
2 teaspoons caraway seeds
3 medium carrots (360g), grated coarsely
375g savoy cabbage, shredded
⅓ cup (55g) currants
⅓ cup finely chopped fresh mint
14 sheets fillo pastry (210g) Greek yoghurt or labne, to serve
SEED TOPPING
¼ cup (50g) pepitas (pumpkin seed kernels)
¼ cup (35g) slivered almonds
¼ cup (25g) coarsely chopped walnuts
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 Heat ¼ cup of the oil in a large frying pan over medium heat; cook leek, garlic and caraway seeds for 5 minutes. Add carrot; cook for 3 minutes. Add cabbage; cook for a further 5 minutes or until vegetables are soft. Stir in currants and mint. Cool to room temperature.
2 SEED TOPPING Combine all ingredients in a small bowl.
3 Preheat oven to 180°C (160°C fan-forced). Oil a 25cm springform pan.
Divide filling into seven portions. Brush one sheet of pastry with a little of the remaining
