A twist on a traditional pita found in northern parts of Greece. We’ve added a delicious bolognese sauce to the pasta!
makes 4 fillo rolls
For the onions and capsicums:
2 tbsp olive oil
3 red onions, peeled, halved and thinly sliced
2 capsicums, thinly sliced
salt and pepper to season
For the mushrooms:
1tbsp fresh parsley, finely chopped
salt and pepper to season
500g sirloin, cut into thin strips
1 cup grated mozzarella
12 sheets Antoniou Fillo Thick Pastry (or 16 sheets regular fillo pastry)
olive oil spray
1 egg, lightly beaten
mustard to serve
Heat the olive oil in a pan on a low/medium heat. Add the onions and capsicums, season with salt and pepper and cook slowly until golden and cooked through. (This should take approx. 15 mins.) Place the cooked onions and capsicums in a bowl and set aside.
Heat the butter in the same pan over a high heat, add the mushrooms, salt and pepper and cook until golden brown. Once the mushrooms have reduced by half, stir in the parsley and place the mixture in another bowl and set aside.
Heat a little extra olive oil in the same pan and cook the thinly cut sirloin very quickly, making sure not to over cook it.
Preheat your oven to 180 deg C and line a tray with baking paper.
To make the rolls lay one sheet of fillo with the longer edge facing you and spray with olive oil. Repeat this process with 2 more sheets until you have a stack of 3 sheets.
Start by placing a quarter of the onion/capsicum mixture in an even line (measuring approx. 15cm) in the centre of the fillo.
Add one quarter of the meat on top, followed by a quarter of the mushrooms and then top with some grated cheese.
Fold the shorter edges in over the filling and proceed to roll up from the long side to enclose the layered mixture forming a roll.
Brush the seams with a little egg to ensure it is sealed. Repeat with the remaining fillo and ingredients until you have 4 rolls.
Brush each roll with beaten egg, sprinkle with sesame seed and bake for 25 mins until golden.
Allow to cool for 10 mins. before serving with some mustard.
Recipe makes 6 pies
3 tbsp olive oil
750g chicken thigh fillets, cut into 2-3cm pieces
2 leeks, cut into even chunks
200g mushrooms, sliced
2 cloves garlic, crushed
2 tbsp Dijon mustard
3 tbsp plain flour
375ml chicken stock
80ml sour cream
salt and pepper to taste
125g frozen peas
18 sheets Antoniou Fillo Pastry
100g melted butter
Heat the olive oil in a large pot over a medium high heat. Add the chicken pieces and fry until cooked through (approx. 5 minutes). Remove from the pot, transfer to a plate and set aside.
Add the butter to the same pot along with the leeks, mushrooms and garlic. Cook for 5 minutes until the leek softens. Add the mustard, flour, stock, sour cream and chicken. Give everything a good stir and allow the sauce to cook for 15 minutes until it thickens. Fold in the frozen peas, remove from the heat and set aside.
Divide the mixture between six 375ml ramekin or pie dishes and preheat your oven to 180 degrees Celsius.
Lay out a sheet of fillo on a clean bench with the longer side facing you and brush generously with melted butter. Roughly scrunch the fillo together to form one long “snake” and gently roll it up to form a coil shape. Place the fillo coil on top of the pie and repeat until all pies are covered. (Each pie should fit 3 fillo coils).
Place the pies on a baking dish, brush with any extra remaining butter and bake for 20 mins until the fillo is golden brown. Allow to cool for 5 minutes before serving.