Cooking class: Golden and crunchy

Inspired by the popular spiral pitta, our easy-to-make vegetarian fillo pie makes a nourishing lunch or dinner.

From the Test Kitchen

You can use melted butter in place of the olive oil, if you prefer the taste of butter.

Allow fillo pastry to thaw completely to room temperature in its packaging, before using (about 2 hours).

Have other ingredients prepared before you take fillo pastry out of the plastic bag and begin working with it.

Any leftover fillo should be rolled up and sealed tightly back in its plastic bag, in the fridge.

Seeded carrot & cabbage fillo pie

SERVES 6 PREP+ COOK TIME I HOUR (+ COOLING)

3/4 cup (180ml) extra virgin olive oil

1 large (500g) leek, white part only, chopped finely

3 cloves garlic, crushed

2 teaspoons caraway seeds

3 medium carrots (360g), grated coarsely

375g savoy cabbage, finely shredded

1/3 cup (55g) currants

1/3 cup finely chopped fresh mint

14 sheets fillo pastry (210g)

Greek yoghurt or labne, to serve