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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