Moroccan Filo Crescents

1 Vidalia onion, diced
4 cloves garlic, minced
2 red bell peppers, diced
1 tbsp organic olive oil
6 criminal mushrooms, diced
1 tsp cumin
2 tsp curry powder
2 tsp fresh rosemary, minced
¼ tsp cayenne pepper
1 cup tomato puree
2 tbsp tamari sauce
6 ounces firm tofu, cut into 1-inch cubes
2 cups packed fresh spinach, chopped
2 tbsp fresh mint leaves, chopped
Sea salt to taste
½ cup slivered almonds, toasted
2 tbsp Sucanat
1 tbsp cinnamon
1 package filo dough
¼ cup vegetable oil
2 cups basmati rice, cooked


  1. In a large skillet, sauté the onion, garlic, and peppers in olive oil until softened.

  2. Add the mushrooms, cumin, curry, rosemary, and cayenne pepper.

  3. Stir in tomato puree and tamari. Simmer for about 10 minutes.

  4. Remove from the heat and stir in tofu, spinach, and mint. Add salt.

  5. At the same time blend almonds, Sucanat, and cinnamon into a fine meal.

  6. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

  7. Place two sheets of filo dough on top of the parchment paper.

  8. Brush filo with oil and add a thin layer of almond mixture. Repeat the process until 6 sheets have been used.

  9. Cut the filo stack into 2 rough square stacks. Place 1/2 cup of rice at the nearest end of filo. Top with one cup of filling.

  10. Fold the farthest end of the filo over so that the edges meet.

  11. Repeat with second filo square.

  12. Bake for 10 minutes.

The recipe itself tastes very delicious! I wonder, when this crescentswill get baked, it will smell so sweet and wonderful. I am crazy for cheese layer which you mentioned that we can add, I guess increases the softness in the cafe. Too much mouth-watering one! Also, I like vanilla and orange/ lemon flavour, but as this is something new, gonna surely try for it.