Turkey twist pie

• frozen chopped chargrilled vegetables↗500g g
• tub ricotta250g g
• pack roast turkey slices130g g
• pack filo pastry↗270g g

  (7 sheets)

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Fry the veg in 1 tbsp olive oil for 8-10 mins. Chop the turkey, mix with the veg and ricotta, and season well. Oil a work surface and overlap 4 filo sheets to create a 40 x 60cm rectangle. Brush with oil and layer the remaining sheets on top. Spoon the filling along the bottom third, fold in the short edges, roll up and twist into a spiral. Brush with a little more oil and bake on a non-stick tray for 45 mins.