The idea for this one comes from a Moroccan M’hanncha or snake cake. It’s usually a sweet dish, cooked as a pudding. Make sure to allow enough time to cool the filling after cooking.
- 8 rashers of bacon (roughly chopped)
- 2 leek (finely chopped)
- 8 asparagus (roughly chopped)
- 1/2 tsp fennel seeds
- 1/2 tsp garlic powder
- 1 tsp dried parsley
- 200g Cheese (grated)
- 10 sheets of filo pastry
- Olive oil
Heat a little oil in a pan and add the bacon, leeks, asparagus, fennel, garlic powder and parsley. Cook, stirring occasionally until the bacon is browning. Leave to cool fully.
Place two damp tea towels on a large work surface, with the longest edges facing you.
You need to try and work quickly from here on. Place 3 sheets of filo pastry side by side with the shortest edges nearest to you. Overlap the edges of each piece by about an inch. Wet the joins with a little water and drizzle the surface with a little olive oil.
Place 3 more sheets on top of these and repeat the process. Finally repeat one last time.
Distribute your filling, as evenly as possible, in a long line along the edge nearest to you. Sprinkle the cheese on top of the filling.
You may need someone to help with this bit. Roll up the pastry, like a sausage roll, using the tea towels. I usually grab the towel in the middle with my teeth and have a hand on each end.
Carefully coil the sausage roll into a spiral. It may split in a couple of places. If so patch up with any leftover sheets of filo.
Carefully transfer to a baking sheet and drizzle all over with olive oil. Cook for 40-45 minutes in a preheated oven at 180 degrees Celsius.