Zucchini and Feta Spiral

I first had this dish at friends Dave and Monique’s house and it not only felt like a great vegetarian hit but the filo made it feel like real comfort food, with great presentation as well – I like to make little mini snails for the kids who eat this up. THis dish is already healthy but made more so if you use oil spray rather than butter. The sweetness of the capsicum is lovely and means you can eat this dish happily without the tomato sauce. Recipe supplied by Monique Bhatta Kalmar.

This recipe was contributed by Taste Buddy and won "recipe pf the month" on the Huggies website, go to - http://www.huggies.com.au/kids-recipes/kids-meals/zucchini-and-feta-spiral

 
Pictured: Zucchini and Feta Spiral

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
I medium red capsicum chop finely
250g feta, crumbled
2 eggs, beaten lightly
14 sheets filo
125g butter melted
1 egg beaten lightly, extra
1 tbsp grated parmesan
½ tsp sesame seeds
Tomato sauce -
1 tbsp olive oil
1 medium brown onion, sliced thinly
2 garlic cloves, sliced thinly
2 bay leaves
2 x 425g cans of tomatoes
1 tbsp tomato paste
1 tsp sugar
½ cup of water

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 ½.

Vegetable mix and tomato sauce recipes can be made 1 day ahead at this stage and kept in fridge, covered.

Preheat oven 180°C.
Layer 2 pastry sheets together, brushing each with butter, or for a healthier alternative spray with light olive oil. Spread ½ 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.

Serves 4 - 6

Pictured: Zucchini and Feta Spiral slice with Tomato Sauce