| Cook Time | 35 minutes |
| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion finely chopped
- 2 cloves Garlic Clove finely chopped
- ½ teaspoon Cinnamon Powder ground
- 1 ½ teaspoon Cumin ground
- 500 grams Chicken Mince
- ½ cup Apricots or Craisins, dried, finely chopped
- ¼ cup Almonds or Pine Nuts, chopped and roasted
- ½ cup Bulgur Wheat soaked in ½boiling water
- ¾ cup Greek Yoghurt plus extra to serve
- ½ cup Coriander chopped
- 6 sheets Filo Pastry
Ingredients
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Instructions
- Preheat oven to 180°C or 160°C fan.
- Heat oil in a large fry pan to medium-high and cook onion for 2 mins. Add garlic and cook for 1 min, until softened. Add spices and stir to combine. Add mince and cook, breaking up the lumps with a wooden spoon, until lightly browned. Add apricots, almonds or pine nuts, bulgur wheat, yoghurt and coriander, and season with salt and pepper. Remove from heat and allow to cool slightly.
- Lightly spray a 6-cup capacity pie dish with oil. Lay 4 sheets of filo pastry in bottom, allowing the edges to overhang, spraying each layer with cooking oil spray. Spoon filling into pie dish, then gently fold filo sheets back over top of pie. Lightly crumple remaining sheets of filo and lay gently on the top. Spray with oil. Bake for 30-35 mins, or until pastry is lightly browned. Serve with salad and extra yoghurt.
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