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GSABO - S2- Ep6 - Recipes

Veggie Spiral Phyllo Roll

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Phyllo pastry:

  • 3 cups flour
  • 1 tsp salt
  • pinch black pepper, ground
  • 1 cup water, boiled and cooled
  • 2 tbsp olive oil
  • 2 tsp butter, melted

Filling:

  • 3 tbsp oil
  • 1 onion
  • 2 tsp ginger and garlic paste
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp curry powder, mild
  • 1 tsp cumin, ground
  • 1 tsp turmeric powder
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 green pepper
  • 250g portabellini mushrooms
  • 400g spinach, frozen
  • 300g feta cheese, drained
  • 150g mozzarella cheese, grated
  • 1 cup couscous
  • 1 cup chicken stock, boiling
  • 2 tbsp parsley

Assembly:

  • 100g butter, melted

Preparation method

Phyllo pastry:

  • Mix flour, salt and pepper, add olive oil and water and combine to form a dough
  • This process can also be done in a food processor
  • Once dough comes together, turn out onto a clean surface and start kneading
  • Knead for 10 minutes, until dough is smooth, cover in cling wrap and set aside to rest

Filling:

  • Place couscous and boiling chicken stock in a bowl and cover with cling wrap
  • Sauté onions, peppers, ginger and garlic paste, salt and pepper in oil until soft
  • Chop mushrooms, add to the pan and cook for 5-10 minutes
  • Add the spices and parsley and cook on medium heat
  • Squeeze the spinach to remove moisture and then add to the pan and cook for 3 minutes
  • Add the cooked couscous and set aside to cool, then add the cheeses

Assembly:

  • Preheat oven to 200 C and line a baking sheet with grease proof paper
  • Divide dough into six equal pieces
  • Roll each ball, as thinly as possible, into a rectangle and cover with a damp towel
  • Roll out the second piece of dough, then brush the first dough with melted butter
  • Place the second rolled out dough on top of the first, once again covering
  • Repeat this process until all 6 layers are stacked
  • Spread the filling along one side of the pastry and roll into a long sausage
  • Roll pastry in a spiral shape, then place on the tin and brush the top with butter
  • Bake for 40 minutes, until golden brown