March 31, 2020




1 onion, finely diced

2 red bell peppers, diced

4 cloves garlic, minced

1 Tbsp *Moroccan spice

500g Denny Brown Mushrooms, sliced

500g butternut, cubed & roasted 

3 cups cooked rice

100g / ½ cup dried apricots, chopped

9 sheets phyllo pastry

Salt and pepper, to taste

Olive oil

Fresh coriander, for serving 




- Heat a drizzle of olive oil in a large sauté pan. Add the onion, bell peppers, garlic and Moroccan spice. Cook until fragrant and the veggies are tender. 


Add in sliced mushrooms and cook until they release all their water. Turn off the heat. 


- Add in cooked rice, roasted butternut and dried apricots and mix well. Set aside. 


- Preheat oven to 180ºC.


- Place phyllo pastry underneath a damp tea towel while you are working. 


- Lay out 3 sheets of phyllo side-by-side with the short edges towards you, overlapping each one and brushing between the overlaps with water to stick the pieces together. 

Lightly brush the sheets with olive oil, place 3 phyllo sheets directly on top, then repeat with another 3 sheets. 


- As evenly as possible, spoon your filling in a line along the edge closest to you. Brush the opposite edge with a little olive oil.


- Working slowly and carefully, roll it up and away from you into a large cigar. If you have another set of hands available ask for help as this bit is tricky on your own! 


- Roll it into a large pinwheel, handling it gently to avoid too many cracks.



Prep time: 30 minutes

Cook time: 60 minutes


Serves 6-8


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Denny Mushrooms  
Klipheuwel Road



T: +27 21 976 3170

Denny Foods  
12 Barlinka Avenue



T: +27 23 614 2359