Serving amount:
  • Filo pastry
  • 1 ATLAS shawarma spice mix bag
  • 1 sumac sachet
  • 1 capsicum
  • 1 eggplant
  • 1 Dutch cream potato
  • 2 tomatoes
  • 1 zucchini
  • 1 lemon
  • 1 brown onion
  • 1 parsley bunch*

Pantry staples: Salt, olive oil, cooking oil spray (optional) 

Allergens: Wheat, garlic, onion, gluten

Specialised equipment: Pie dish or oven proof frying pan 

Chef's note: Shawarma is a popular street food that contains meat that is shaved from a rotating rotisserie. The meat is seasoned well with spices including cumin, cardamom, cinnamon and paprika. We have made our own ATLAS Shawarma spice blend and used it to flavour this quick filo pie. 

*Parsley is to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Thinly slice the onion and capsicum. Cut the potato, eggplant, zucchini and tomato into 1cm pieces. Pick some of the parsley leaves*. Juice the lemon. 

2. Make the sumac onions 

Place half of the onion in a bowl and sprinkle with most of the sumac and a pinch of salt. Use your hands to rub the sumac and salt into the onion. Set aside for at least 10 minutes to marinate. 

3. Cook the onion and potato 

Heat a splash of oil in a saucepan over medium heat. Add the potato and cook for 4 minutes or until they start to soften. Add the remaining onion and cook for 2 minutes or until they start to soften. 

4. Cook the eggplant and shawarma 

Add the eggplant and cook for 4 minutes or until browned. Add the shawarma spice mix and a splash of water and stir to combine. 

5. Cook the zucchini, capsicum and tomato 

Add half of the tomato, half of the zucchini and half of the capsicum and cook for 2 minutes to combine with the shawarma mix. Season to taste. 

6. Prepare the filo pie 

Transfer the mixture to a pie dish. Lay 2 sheets of filo pastry on top of each other and cut into 6 squares. Top the pie with the filo pastry by scrunching and twisting two overlapping squares and placing it on top of the filling. Repeat until the filling has been covered. Lightly spray or brush with oil and cook in the preheated oven for 10 minutes or until the filo has turned golden. 

7. Make the salad

Meanwhile, combine the sumac onions, remaining zucchini, remaining capsicum and remaining tomato. Season with the lemon juice to taste. 

8. To serve

Top the pie with the remaining sumac and serve with the salad and parsley leaves.