| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1042 |
| Fat | 78.1g |
| Saturates | 29.8g |
| Protein | 47.9g |
| Carbs | 42.2g |
| Sugars | 17.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Place a non-stick frying pan over high heat, drizzle with oil. Grated courgette into ribbons, make sure to squeeze out any excess liquid before frying. Fry the courgette ribbons and leeks.
Place the fried vegetables in a large bowl and allow to cool slightly before adding the rest of the ingredients. Stir to combine.
Unwrap the phyllo sheets and cover with a damp cloth.
Brush a 30cm round cake tin with ghee or olive oil.
Line the base with a sheet of phyllo and trim to fit. Brush the phyllo with ghee or oil and place another sheet on top. Continue until you have three layers.
Spread half of the filling mixture over the pastry and scatter with half of the pistachios.
Add another 3 layers of phyllo, brushing with ghee or oil in between each, and top with the remaining filling and pistachios.
Place the last 3 sheets of phyllo on top, again brushing ghee or oil between each layer. Trim any overhanging phyllo.
Score the top with a diamond pattern and brush with ghee or oil.
Sprinkle with sesame seeds and bake for 35-40 minutes or until golden and crisp.
Allow to cool slightly before cutting into squares. Drizzle with honey.
