Beef filo pie
5
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Moroccan flavoured beef and eggplant combined in a light and crispy pastry.
Ingredients
Olive oil
1 tbs
Brown onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Moroccan seasoning
2 tsp
Lean beef mince, raw
400 g
Zucchini
2 medium, cut into 2cm pieces
Eggplant
1 medium, cut into 2cm pieces
Water spinach
120 g, coarsely chopped
Filo pastry
6 sheet(s)
Tomato(es)
2 medium, cut into wedges
Red onion
½ small, thinly sliced
Fresh coriander
¼ cup(s)
Lemon juice
2 tsp, (10ml)
Oil spray
7 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking tray with oil.
2
Heat half the oil in a large non-stick frying pan over medium heat. Add brown onion and cook, stirring, for 5 minutes or until softened. Add garlic and Moroccan seasoning and cook, stirring, for 30 seconds. Add mince and cook, breaking up lumps, for 3–5 minutes or until browned. Add zucchini and eggplant and cook, stirring occasionally, for 10 minutes or until tender. Add spinach and cook, stirring, for 2 minutes or until just wilted. Cool.
3
Lightly spray 1 sheet of f ilo with oil. Top with another sheet, turned on a 45-degree angle, and lightly spray with oil. Repeat with remaining f ilo to form a star shape. Place f ilo stack on prepared tray.
4
Spoon mince mixture into centre of pastry stack. Fold pastry over f illing and scrunch to enclose. Lightly spray pie with oil and bake for 15 minutes or until golden.
5
Meanwhile, combine tomatoes, red onion, coriander, juice and remaining oil in a large bowl. Cut pie into wedges and serve with salad.
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