Veggie Snake


  • 600g butternut squash
  • 100g Spinach, drained
  • 1 large red onion thinly sliced
  • 6 cloves garlic, finely chopped
  • 1 red pepper, thinly sliced
  • 1 x 400g tin of chickpeas
  • 1 tablespoon ras el hanout , plus extra for dusting
  • ½  bunch of mint (15g) optional
  • ½  bunch of flat-leaf parsley (15g)
  • 1.5 tablespoons dried cranberries pr apricots, chopped
  • 50 g couscous
  • 50 g feta cheese
  • 1 sprigs of rosemary
  • 1 x 270 g pack of filo pastry
  • 1 tablespoons unsalted pistachios or walnuts, chopped roughly
  • Zest of a lemon
  • ½  stick of cinnamon
  • ½  teaspoon rose harissa
  • 1 x 400 g tins of plum tomatoes  


  1. Saute the squash and onion in hot oil for 10-15 minutes until it starts to soften and caramelise.  Add the pepper and garlic and cook for a further 5 – 10 minutes.
  2. Once the veg are caramalised and soft, add the chickpeas, spinach, a pinch of sea salt and black pepper and the ras el hanout. Add the finely chopped parsley and mint (if using) along with the dried cranberries/apricots, nuts and couscous and turn off the heat. Crumble in the feta, then mix it all together.
  3. Lay out a damp tea towel on a large work surface, with the longest edge facing you. Working quickly, but taking care, lay out 2 sheets of filo with the long edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with water (you’re aiming for a 35cm-long cigar shape).
  4. As evenly as possible, spoon 1-inch of filling in a line along the long edge closest to you. Tuck in the sides and use the tea towel to help you roll it up and away from you into a giant cigar, then carefully transfer to the pan, tucking it into the edges, then repeat with the rest of the ingredients to create a pinwheel shape, working quickly but handling it gently to avoid too many cracks. Dust with a little more ras el hanout and drizzle with 1 tablespoon of oil and bake for 1 hour in the Remoska, covering for the last 15 minutes, or until beautifully crisp and golden.
  5. To make the spiced tomato sauce, speed-peel 2 strips of lemon zest into the pan with 1 tablespoon of oil, along with the cinnamon stick and harissa.
  6. Bring it to the boil for 1- 2 minutes, then season to perfection with sea salt and black pepper. Serve alongside the bake.