A Filo Log on a wooden chopping board on a wooden table surrounded with garnishes.

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Festive Filo Log
A Lambert Produce Recipe

Festive Filo Log Recipe

A Filo Log on a wooden chopping board on a wooden table surrounded with garnishes.

With all the flavours of Xmas baked together in a blanket of filo pastry, there’s nothing you won’t love about this dish!

Prep

Cooking

Serves

Ingredients

  • 3 leeks
  • 500g Brussels sprouts
  • 2 teaspoons garam masala
  • 200g couscous
  • 150g dried cranberries
  • 150g feta
  • 10 filo pastry sheets
  • 3 tablespoons caramelised onion relish

Method

1. Wash and trim the leeks before finely slicing them and the Brussels sprouts.

2. Heat ½ teaspoon olive oil with 1 teaspoon garam masala in a casserole pan over medium-low heat.

3. Slowly add the sliced vegetables and cook until softened.

4. Preheat oven to 200°C (180°C fan-forced).

5. Stir the couscous into the cooked vegetables and crumble in the feta.

6. Season the mixture with salt and pepper to taste.

7. Line a baking tray with baking paper.

8. Place 2 filo sheets on the tray, overlapping in the center.

9. Brush the filo sheets with a bit of leftover olive oil and top with a sprinkle of remaining garam masala.

10. Repeat this process with the rest of the filo sheets, stacking them.

11. Gently spread the caramelised onion relish over the filo stack.

12. Crumble the couscous and vegetable mixture horizontally down the middle of the filo stack.

13. Starting from one edge, carefully roll the filo to encase the filling and seal the ends.

14. Transfer the log, sealed end down, to the baking tray.

15. Drizzle with olive oil and a sprinkle of garam masala.

16. Bake for 25-30 minutes until golden brown.

17. Remove from the oven and let cool slightly.

18. Serve and enjoy!