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Serving amount:
  • Filo pastry
  • 1 Persian fetta tub
  • 1 cumin sachet
  • 1 ATLAS dukkah
  • 1 ATLAS matbukha tub
  • 1 green capiscum
  • 1 carrot
  • 1 tomato
  • 1 zucchini
  • 1 garlic clove*
  • 1 red onion
  • 1 parsley bunch*

Pantry staples: Olive oil

Allergens: Garlic, gluten, nuts, onion, sesame, wheat 

Specialised equipment: Lined baking tray 

Chef's note: This dish is traditionally cooked in a ‘güveç’ pot, a traditional earthenware pot. The güveç pot can be sealed and buried in ashes to cook slowly overnight. Don’t have a clay or earthenware pot? You can use a cast-iron pot or casserole dish instead.

* Parsley and garlic are to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Wash the vegetables. Preheat the oven to 180C fan forced. Cut the zucchini and capsicum into thin batons. Cut the tomato into thin wedges. Thinly slice the onion and 1 teaspoon per person of the parsley leaves*. Peel and cut half of the carrot into matchstick size pieces and the other half into batons. Mince 1 garlic clove* per 2 people. 

2. Cook the filling 

Heat a splash of oil in a frying pan over medium heat. Add the zucchini, carrot batons, half of the onion and half of the capsicum and cook for 2 minutes, stirring often, or until the vegetables start to soften. Add in the cumin and the minced garlic and cook for 2 minutes or until the ingredients have combined and are softened. Remove from heat and stir in half of the Persian fetta. 

3. Make the salad 

Combine the tomato, half of the parsley, remaining carrot matchsticks, remaining onion, remaining capsicum and half of the dukkah. Season to taste with some olive oil. 

4. Cut and fill the filo 

Place 3 sheets of filo pastry on a clean chopping board. Cut the pastry in half lengthways. Place a portion of the filling (about 2-3 heaped tablespoons) on one side of each length of pastry, leaving about a 5mm space between the filling and the boarder. 

5. Start folding filo 

Carefully fold the bottom corner of the pastry diagonally over the filling so that it forms a triangle. 

Chef’s tip: Check out @atlasmasterclass on Instagram for a video on how to fold the filo triangles. 

6. Continue folding 

Fold the filling over the middle of the pastry to enclose the filling. 

Chef’s tip: Brush the triangles with the oil from the Persian fetta for a hint of chilli. 

7. Continue folding 

Continue folding the pastry until you get a small triangular stuffed pastry. Repeat this process until all the filling has been used. You should make 2 filo triangles per person. Place the triangles on a lined baking tray and brush with some oil and sprinkle with some dukkhah. Cook in the preheated oven for 12 minutes or until the filo is golden. 

8. To serve 

On each serving plate, divide the matbukha, salad and filo triangles. Top with the remaining Persian fetta, any remaining dukkah and remaining parsley.