Ingredients
• 2 cups leftover turkey meat, shredded
• 100g feta cheese, crumbled
• 1 tsp ground cumin
• 1⁄2 clove garlic
• 1 small red onion, finely sliced
• 1 lemon
• 7 sheets ready-made filo pastry
• 1⁄4 cup extra virgin olive oil
• 1 egg, lightly beaten
• 1 tsp poppy seeds
• Leftover hummus, to serve
• Mint leaves, to serve
Method
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Preheat oven to 180°C. Line an oven tray with baking paper. Put turkey, feta, cumin, garlic, and 1⁄2 of the red onion in the bowl of a food processor. Finely grate in zest of lemon and set aside remaining lemon for later use. Process until well chopped.
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Arrange 1 filo sheet on a clean surface. Brush with little of the oil and top with a second filo sheet. Repeat layering with remaining oil and filo. Slice filo stack in half lengthways. Slice each strip twice widthways to form 6 even rectangles. Divide turkey mixture into 6 portions and spoon each onto 1 short edge of each pastry rectangle. Roll up tightly to enclose filling. Brush with egg and scatter with poppy seeds. Bake for 30 minutes. Meanwhile, slice reserved lemon into wedges.
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Arrange filo fingers on dollops of hummus, top with mint leaves and remaining red onion, then serve with lemon wedges on the side.