6 sheets Antoniou Fillo Pastry
50 g butter, melted
200 g sweet potato, cut into 1cm pieces
1 spanish onion, thickly sliced
¼ cup olive oil, plus 2 tbsp extra
2 tsp fennel seeds
1 tsp grated ginger
1 tsp ground cumin
½ tsp chilli flakes
1 cup cold leftover roast lamb, shredded
¼ cup sundried tomatoes, chopped
1 lemon, grated zest and juice (see tip)
½ cup fresh mint leaves
lemon yoghurt (see tip)
To make the lemon yoghurt, mix lemon juice with Greek-style yoghurt and crushed garlic to taste. Season well.
Spread the base of fillo case with baba ganoush before adding lamb filling for a variation on flavours.
Love your leftovers
Use your leftover roast vegetables to give them a new lease on life.
Preheat oven to 200°C (180°C fan-forced). Lightly grease a 13x36cm loose bottomed tart pan.
Take one sheet of fillo with the shorter edge facing you. Brush generously with butter and repeat with remaining 5 sheets of fillo.
Cut the stack of fillo in half lengthwise and place one rectangle stack on top of the other. Place the fillo into the pan lengthways and press in gently to mould to the shape of the tin. Lightly scrunch the overhanging fillo to form a crust on the ends.
Using a fork, prick holes in the pastry and then bake for 5 minutes until golden and crisp. Allow to cool in pan. Transfer to a serving board.
Reduce oven to 180°C (160°C fan-forced).
Toss sweet potato, onion, oil, fennel, ginger, cumin and chilli on an oven tray. Season. Bake 15-20 minutes until golden.
While still hot toss through lamb, sundried tomatoes, lemon juice and extra oil. Bake 5 minutes more.
Mix mint leaves and lemon zest through the lamb and vegetable mix. Pile into baked fillo case.
Drizzle with lemon yoghurt and sprinkle with pomegranate and mint leaves to serve.