Ingredients

1 pack

frozen filo pastry shredded extra fine (kanafe pastry should be used, but this is a good substitute if not readily available)

block butter

1-2 tablespoon

organic dukkah blend

Filling:

1 x 125g

mozzarella ball grated

1 x 250g tub

ricotta cheese

2 teaspoons

Steenbergs organic perfect salt

1 teaspoon

Armenian spice blend

large red pepper deseeded and chopped into bite sized pieces

courgettes sliced thinly

2 tablespoons

olive oil

Kunafa is traditionally made for Ramadan, it helps to stave hunger away on the long fasting days. My recipe has been adapted as the traditional Arabic pastry and cheese is not always easy to get here, but this savoury version is so tasty that you wouldn't feel cheated.

Method

Add the olive oil to the courgette and peppers
Cook in the oven at 200’c for 15 minutes to soften
Set aside
Next melt butter
Line a 7”- 8”tin with greaseproof paper
Put half the filo pastry into the lined tin
Pour half the melted butter over the pastry evenly
Sprinkle half the organic dukka over the top of the pastry/butter layer
Mix the mozzarella, ricotta, perfect salt and vegetables together
Put this mixture on top of the prepared pastry evenly
Finish with the second layer of pastry, other half of the melted butter and dukka
Cook in an oven set at 185’c for approx. 35-40 minutes
When the top is golden brown it is ready
Cool slightly before cutting and serve hot or cold
Great to have as a packed lunch alternative