red onions, chopped into 1cm dice
butternut squash, de-seeded and chopped into 1cm dice
red peppers, de-seeded and chopped into 1cm dice
garlic, finely chopped
fresh coriander, finely chop stalk and reserve leaves
dried red chili flakes
pearl barley, cooked and drained
dates, de-stoned and finely chopped
dried apricots, finely chopped
In a pan over medium-low heat, heat 2 tablespoons of olive oil. Add everything but pearl barley, dried fruits, lemon, and fresh coriander leaves. Sweat with a lid on until soft, stirring occasionally (~25 mins).
Fold in the rest and season to perfection. Leave to cool.
Preheat oven to 350°F. Prepare a large surface to roll the fillings with filo pastry sheets. Lay out two clean damp tea towels on the surface, side by side. Longest end facing you.
On the damp tea towels, quickly but carefully
lay out 3 sheets of filo pastry side by side. Overlap each one by 2.5cm. Keep overlaps together by brushing water.
Lightly brush sheets with oil. Add 3 more sheets directly on top. Reserve the rest for patching up.
Evenly spoon your savory filling in a line
along the edge closest to you. Brush opposite long edge with oil.
Recommended with a friend, quickly but carefully roll the filling
into the pastry sheets into a cylinder. Then, roll into a spiral like a coiled up snake.
Slide on a greased baking tray. Patch up any gaps. Brush all over with oil and bake until gorgeous, crisp, and golden (~45mins).
icing sugar, for dusting
pistachios, de-shelled and smashed
spiced tomato sauce
10 mins before finish, sprinkle pistachios and an extra pinch of each spices, if you like.
Serve with a super-light icing sugar dusting and spiced tomato sauce.