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summary:
Good hearty, healthy recipe the whole family will love. Lots of healthy veggies for the kids too! Let them help chop and mix things for a great kitchen activity.

Ingredients
- 2 tbsp olive oil
- 1 medium brown onion, sliced thinly
- 1 tsp ground caraway seeds
- 3 medium zucchini, grated coarsely
- 1 medium carrot, grated coarsely
- 1 medium red caps chop finely
- 250g feta, crumbled
- 2 eggs, beaten lightly
- 14 sheets filo
- 125g butter melted
- 1 egg beaten lightly,
- extra 1 tbsp grated parmesan
- 1/2 tsp sesame seeds
- Tomato sauce – 1 tbsp
- olive oil
- 1 medium brown onion, sliced thinly
- 2 garlic cloves, sliced thinly
- 2 bay leaves
- 2 × 425g cans of tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 1/2 cup of water
Instructions
- Grease a 31cm pizza pan.
- Heat oil in a large frying pan, cook onion and caraway til onions are soft. Add zucchini, carrot and capsicum, cook til vegetables are soft and almost all liquid has evaporated.
- Remove from heat, stir in feta. Cool. Stir in eggs.
- Tomato sauce – heat oil in a medium saucepan, cook onion, garlic and bay leaves, til onion is soft.
- Add tomatoes, paste, sugar and water, simmer uncovered for 25 minutes or til reduced by 1/#
- Vegetable mix and tomato sauce recipes can be made 1 day ahead at this stage and kept in fridge, covered.
- Preheat oven 180C.
- Layer 2 pastry sheets together, brushing each with butter, or for a healthier alternative spray with light olive oil.
- Spread 1/2 cup of the vegetable mix loosely down one long edge of pastry – leave 3 cm border at each end.
- Roll pastry lightly around mix, tucking in ends. Brush the roll with butter, repeat with remaining pastry, butter and vegetable mix.
- Coil pastry rolls on pizza pan, starting from centre and working out to the edge of the pan to form a spiral, brushing sides of roll with extra egg as you work.
- Sprinkle with combined parmesan and sesame seeds; bake uncovered in a moderate oven for about 20 minutes or til browned.
- Serve with the tomato sauce.
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