Vegetable Briouats - cooking recipe

Ingredients

1 tablespoon olive oil
100 g butternut squash, peeled and grated
1 large carrot, peeled and grated
1 large courgette, peeled and grated
1 teaspoon baharat, spice blend
salt and pepper
6 sheets phyllo pastry
1 egg, beaten
oil, for brushing

Preparation

Preheat oven to 180C/350F/Gas 4.
Heat the oil in a pan.
Cook the vegetables for about 10 mins until softened.
Stir in the spice blend, and season.
Separate the sheets of filo into two piles of 3.
Cut each pile into 3 lengthways and then each strip in half crossways.
So you should have 12 little piles of 3 sheets each.
Put a heaped teaspoon of veggie mix in the bottom corner the strip.
Fold over to make a triangle and then continue folding so you end up with what looks like a little samosa.
Use a little beaten egg to seal the last bit.
Brush with oil and put on a baking sheet.
Bake for about 15 minutes until golden.