Moroccan filo mince rolls

Ingredients (serves 4)

1 tablespoon olive oil
1 small brown onion, finely chopped
500g lean beef mince
2 tablespoons Moroccan seasoning
1 1/2 cups cooked Basic tomato sauce
100g reduced-fat feta cheese, crumbled
16 sheets filo pastry
Olive oil cooking spray
8 vine-ripened tomatoes

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a saucepan over medium heat. Add onion. Cook for 3 minutes or until tender. Add mince and 1 tablespoon of seasoning. Cook, stirring with a wooden spoon, for 5 minutes or until browned.
2. Add tomato sauce, and salt and pepper. Cook for 5 minutes or until thickened. Refrigerate until cold. Stir in feta.
3. Spray 1 sheet of pastry with oil. Top with another sheet of pastry. Fold pastry sheets in half, short edge to short edge. Spray edges lightly with oil. Spoon 1/2 cup mince mixture along 1 short edge. Fold sides in. Roll up. Place onto prepared tray. Repeat with remaining pastry and mince mixture. Spray top of the rolls with oil. Sprinkle with remaining 1 tablespoon seasoning. Place tomatoes onto another baking tray.
4. Place baking trays into oven (tomatoes under mince rolls). Bake for 25 minutes or until rolls are golden and tomatoes are tender. Serve.