A veggie rice pita

Filo is easy to work with and not that hard to make! But if you want to buy some, go for Greek of Turkish if you can. Failing that, there are standard varieties available. You may have noticed there’s more than one type. Experiment with them all and you will find what suits you best and for which type of filling. Also whether you roll or stack.

For this pita, because the filling is heavy, I have gone with a packet of eight large sheets, using two sheets per roll of filling, bending each roll in a circular fashion around the tevsija.

You will need:

A large oven dish, ideally round and enamel

Packet of 8 large filo sheets

For the filling:

Cooked brown rice

Half an onion, 1 courgette, half a squash, half a red pepper, half a carrot, 1 celery stick – all chopped. You could add feta if you like.

Olive oil, 1 tsp of good no-salt veggie stock, ground black pepper, fennel seeds, thyme

Put the filling ingredients on a pan on the stove top with  a lid on, low heat, until the veg have softened.

Let the filling cool a little then spoon along two sheets on top of each other then roll over, repeat until all sheets are used.

Put olive oil in the oven dish and lay the rolls on top.

Place parchment paper on top and bake slowly for 45 mins to 1 hour. Serve with Mexican bean salad!

 

 

 

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