Ratatouille & Persian Feta Filo Parcels Recipe

Indulge in the tantalizing flavors of Ratatouille & Persian Feta Filo Parcels, a mouthwatering Mediterranean delight that combines the richness of roasted vegetables with the creaminess of Persian feta, all wrapped in delicate layers of crispy filo pastry. This recipe is a delightful fusion of traditional French cuisine and exotic Middle Eastern influences, resulting in a truly sensational dish that will transport your taste buds to new heights.

Ratatouille & Persian feta filo parcels

Ratatouille & Persian feta filo parcels

Ratatouille & Persian Feta Filo Parcels - A crispy filo parcel filled with roasted vegetables and creamy Persian feta, representing a delightful fusion of Mediterranean flavors.
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Prep Time 30 minutes
Cook Time 1 minute
Total Time 31 minutes
Course Dinner
Cuisine South African
Calories 11210 kcal


  • 2 green shallots thinly sliced
  • 2 large zucchini cut into 1cm pieces
  • 1 red capsicum deseeded
  • 1 large eggplant cut into 1 cm pieces
  • 1 garlic clove finely chopped
  • 2 tbsp olive oil
  • 2 tsp plain flour
  • ¼ cup chopped fresh parsley
  • 2 tbsp sherry vinegar
  • 12 sheets filo pastry
  • 100 gram butter melted, cooled
  • 100 gram persian feta crumbled
  • basil pesto to serve
  • rocket to serve


  • Preheat your oven to 220/200°C (428/392°F) fan forced.
  • Place the shallot in a large bowl, and add the zucchini, capsicum, eggplant, garlic, and oil.
  • Season and toss to combine, transfer to a baking tray and bake for 15 minutes.
  • Stir and bake for a further 5 minutes or until vegetables are tender and pale golden.
  • Sprinkle the flour over the vegetables and stir to combine. Stir in parsley and vinegar, and set aside to cool.
  • Reduce your oven t 180/160°C (356/320°F) fan forced. Line a baking tray with baking paper.
  • Place a sheet of filo pastry on a clean working surface and brush with a little butter.
  • Layer with another 2 filo sheets and little more butter.
  • Fold the stack in half widthways, and brush with a little butter.
  • Spoon one-quarter of the ratatouille into the centre. Make a small well in the mixture.
  • Place one-quarter of the feta in the well. Bring the sides of the pastry into the centre, scrunching gently to partially enclose filling.
  • Repeat to make 3 more parcels.
  • Transfer parcels to prepared tray, bake for 35 - 40 minutes or until golden.
  • Cool slightly, and drizzle with pesto and serve with rocket.


Calories: 11210kcalCarbohydrates: 1806gProtein: 245gFat: 313gSaturated Fat: 105gPolyunsaturated Fat: 38gMonounsaturated Fat: 148gTrans Fat: 3gCholesterol: 215mgSodium: 17060mgPotassium: 2983mgFiber: 69gSugar: 15gVitamin A: 6227IUVitamin C: 157mgCalcium: 433mgIron: 111mg
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