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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you can't get the Baharat Spice Blend, you can use half and half cumin and cayenne pepper. They are good hot or cold. Ingredients:
1 tablespoon olive oil |
100 g butternut squash, peeled and grated |
1 large carrot, peeled and grated |
1 large courgette, peeled and grated |
1 teaspoon baharat, spice blend |
salt and pepper |
6 sheets phyllo pastry |
1 egg, beaten |
oil, for brushing |
Directions:
1. Preheat oven to 180C/350F/Gas 4.
2. Heat the oil in a pan.
3. Cook the vegetables for about 10 mins until softened.
4. Stir in the spice blend, and season.
5. Separate the sheets of filo into two piles of 3.
6. Cut each pile into 3 lengthways and then each strip in half crossways.
7. So you should have 12 little piles of 3 sheets each.
8. Put a heaped teaspoon of veggie mix in the bottom corner the strip.
9. Fold over to make a triangle and then continue folding so you end up with what looks like a little samosa.
10. Use a little beaten egg to seal the last bit.
11. Brush with oil and put on a baking sheet.
12. Bake for about 15 minutes until golden.
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