Turkey twist pie

You're just 4 ingredients away from a crispy filo pastry pie, filled with chargrilled veggies, turkey and creamy ricotta. A great low calorie mid-week meal

  • Cook:55 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 408
  • fat 14g
  • saturates 5g
  • carbs 47g
  • sugars 7g
  • fibre 2g
  • protein 23g
  • salt 1.2g


  • 500g frozen chopped chargrilled vegetables
  • 250g tub ricotta
  • 130g pack roast turkey slices
  • 270g pack filo pastry (7 sheets)


  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.

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