Bite through the crunchy pastry for a filling that’s a spiced twist on your extra turkey pieces. Don’t forget to dip into the hummus!
2 cups leftover turkey meat, shredded
100g feta cheese, crumbled
1 tsp ground cumin
1⁄2 clove garlic
1 small red onion, finely sliced
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
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.
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.
Arrange filo fingers on dollops of hummus, top with mint leaves and remaining red onion, then serve with lemon wedges on the side.