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- Honey roast halloumi and summer veg spiral pie
Honey roast halloumi and summer veg spiral pie
- Janine Ratcliffe
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Serves 8
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
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This giant filo pie is filled with honey and harissa-spiked veg and halloumi, and served with a creamy tahini, lemon and yogurt dip.
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Try our honey roast halloumi and summer veg spiral pie, then discover air fryer halloumi fries, halloumi souvlaki, halloumi kebabs, grilled halloumi salad and more halloumi recipes.
Rolling the filling into a sausage then baking in a spiral not only looks impressive but means you get a perfect ratio of filling to crunchy filo. Make sure the filo is brushed generously with butter and not packed too tightly to stop it from splitting when forming the spiral. If it does split just patch it up with a little more buttered filo.
Honey roast halloumi and summer veg spiral pie recipe
Ingredients
Nutrition
-
2 red peppers
diced
-
2 red onions
diced
-
1 butternut squash
peeled and cut into 1cm cubes
-
3 tbsp olive oil
plus extra for the tin
-
2 blocks of halloumi
thickly sliced
-
2 tbsp harissa
-
2 tbsp honey
-
10-12 filo sheets
-
100g butter
melted
-
sesame seeds
YOGURT TAHINI DIP
-
2 tbsp tahini
-
1 lemon
juiced
-
½ garlic clove
crushed
-
4 tbsp greek yogurt
Nutrition: per serving
- kcal543
- fat33g
- saturates18g
- carbs37g
- sugars15g
- fibre5g
- protein22g
- salt2.5g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Put the peppers, onions and squash in a large baking tray, toss with the oil and season. Roast for 20-25 mins or until just tender – it will get further cooking in the pie so don’t let it get too mushy. Fry the halloumi until light golden on each side then dice each piece into similar sizes to the veg and add to the tin along with the harissa and honey. Mix everything together and cool.
-
step 2
Generously brush a filo sheet with butter, then lay another sheet on top and brush with more butter. Lay about a fifth of the filling loosely along the longest side then roll up into a sausage, brushing as you roll. Take an oiled 35cm circular baking tin and, starting in the middle, curl the sausage to make a spiral. Repeat with the rest of the filo and filling, adding the pieces of rolled filo until you have a giant spiral. Brush with more butter and scatter with sesame seeds. Bake for 40-45 mins or until golden and crisp.
-
step 3
To make the dip, put the tahini in a bowl then whisk in enough ice-cold water to make a smooth dip. It will thicken at first then loosen up. Add the lemon juice, garlic and a good pinch of salt. Stir in the yogurt and serve alongside the pie.
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Authors
Janine RatcliffeFood director
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