Serves 4 – 6
- 1 x 400g Global Organics Cannellini Beans, rinse and drain
- 1 tablespoon spanish smoked paprika
- 1 large onion
- 100g butter
- 1 medium sweet potato
- ½ cup golden sultanas
- 200g baby spinach leaves
- 3 large free range eggs
- 100g ricotta or goats curd
- 1 lemon, zest and juice
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 tablespoon ras el hanout spice*
- 6 sheets of filo pastry**
- Flaked almonds or fresh herbs to garnish
- Dash of Global Organics Extra Virgin Olive Oil
Preheat oven to 190°C or 180oC fan forced. Lightly oil a 30 x 15cm baking dish. Combine ras el hanout, lemon juice and smoked paprika. Thinly slice onion and sweat with the butter and salt on medium to low heat until soft and golden. Add turmeric and take off heat. Thinly slice sweet potato and blanch in boiling water for 2 minutes, then drain well and leave to cool.
In a food processor, roughly chop spinach, add eggs and ricotta/goats curd, then gently fold in the bean mix. Brush the first sheet of filo with butter, fold in half and lay in the base of the dish, overhanging the edges slightly. Spread a quarter of the golden sultanas and onions on each of the 4 sheets of filo layer in the dish. Lay the sweet potato on top then spread over the bean mix. Brush the last filo with butter, fold in half then cut into 8 squares.
Scrunch slightly and place the squares on top of the pie. Bake in the oven for 30 minutes or until filo or wrap is browned and vegetables bubbling. Garnish with flaked almonds or herbs.
Serve hot or at room temperature.
*Ras el hanout spice is a blend of Moroccan 27 spices
**For a gluten free or paleo option, use coconut wraps instead of filo pastry. Available from your health food store