1 packet vegan filo
cup olive oil
1kg silver beet, stalks removed, leaves chopped
200g each cauliflower and broccoli chopped
bunch spring onions finely sliced
1 tablespoon minced garlic
1 cups each of chickpeas and cannelini beans
cup tahini
2 teaspoons salt, 1 teaspoon pepper
1 tablespoon olive oil, cup water
teaspoon chilli flakes, cup finely chopped parsley
cup plus one teaspoon lemon juice.
METHOD
In a large bowl mash cannelini beans and chickpeas with tahini, salt and pepper. Heat the tablespoon of olive oil in a large saucepan and saute spring onions and garlic for two minutes. Add broccoli and cauliflower and saute for two minutes.
Add water, cover and steam for 3-5 minutes. Add silverbeet, lemon juice and chilli and stir. Stir in bean mixture. Turn off heat, stir in parsley and one teaspoon lemon juice.
Set aside to cool completely. Preheat oven to 160C.
Layer together two sheets filo pastry, brushing one with olive oil and placing on top of the other. Place a cup cooled filling in a rectangle at short end of pastry, leaving 5cm gap at the end. Roll this 5cm over filling and roll pastry until 20cm from the end. Fold in the sides, brush with oil and continue rolling until the end. Brush with oil, place on baking tray. Repeat with remaining mixture.
Bake for 25 minutes.
From the cookbook: Wrapped in Pastry: vegan pie, tart and roll recipes for a crowd by Leigh Drew ($19.95, aduki).
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