Name: Phyllo veggie spiral
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 15 ml fresh chillies 573; 1 red onion sliced; 2 garlic cloves, chopped; 2,5 ml ground cumin pinch of ground coriander; 1 can red kidney beans tinned, drained and rinsed; 500 g sweet potato cubes, grilled or cooked; salt and freshly ground black pepper; handful of fresh parsley or coriander, chopped; 4 phyllo pastry sheets; 60 ml butter melted; 30 ml sesame and poppy seeds (optional)

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Ingredients (11)

15 ml	fresh chillies — 573
1	red onion — sliced
2	garlic — cloves, chopped
2,5 ml	ground cumin pinch of ground coriander
1 can	red kidney beans — tinned, drained and rinsed
500 g	sweet potato — cubes, grilled or cooked
	salt and freshly ground black pepper
	handful of fresh parsley or coriander, chopped
4	phyllo pastry — sheets
60 ml	butter — melted
30 ml	sesame and poppy seeds (optional)

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Method:

Preheat the oven to 180°C. Grease a 25cm round springform
cake tin well with nonstick spray.

1. Filling Heat the oil in a large pan and stir-fry the onion
and garlic until soft. Add the spices, beans and sweet potato and mix through.
Season with the salt and pepper.

2. Mix in the fresh herbs and set aside.

3. Spiral Lightly brush one of the phyllo sheets with butter.
Layer another sheet on top. Spoon half the filling lengthways on the pastry.
Tightly roll the pastry around the filling. Repeat with the rest of the pastry
and filling.

4. Twist one of the phyllo rolls into a spiral in the cake
tin. Connect the second roll to the first one and keep forming a spiral until
the cake tin is full.

5. Finish off with a little more butter brushed on top.
Sprinkle the seeds over (if using) and bake for 35-40 minutes or until the
pastry is golden brown and crispy.