Cumin Spiced Turkey Filo Fingers

Prep Time
Cook Time
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (187.9 g)
  • Calories 327.4
  • Total Fat - 20.9 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 65.9 mg
  • Sodium - 677.9 mg
  • Total Carbohydrate - 17.3 g
  • Dietary Fiber - 4.3 g
  • Sugars - 4.3 g
  • Protein - 20.5 g
  • Calcium - 204.8 mg
  • Iron - 2.3 mg
  • Vitamin C - 22.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 180C.

Step 2

Line an oven tray with baking paper.

Step 3

Put turkey, feta, cumin, garlic and half the red onion to the bowl of a food processor and finely grate in zest of lemon and set aside remaining lemon for later use. and process until well chopped.

Step 4

Arrange one filo sheet on a clean surface and brush with a little of the oil and top with a second filo sheets and repeat layering with remaining oil and filo.

Step 5

Slice the filo stack in half lengthways and then slice each strip twice widthways to form 6 even rectangles.

Step 6

Divide turkey mixture into 6 portions and spoon each on to one short edges of each pastry rectangle and then roll up tightly to enclose filling and then brush with egg and scatter with poppy seeds and bake for 30 minutes.

Step 7

Meanwhile slice reserved lemon into wedges and then arrange cooked filo fingers on dollops of hummus, top with mint leaves and remaining red onion, then serve with lemon wedges on the side.

Tips & Variations

No special items needed.