These individual filo pastry parcels are packed with veggies. Serve with basil pesto and you are sure to have a dinner-winner for the whole family.
Ratatouille & Persian feta filo parcelsPin Recipe
- 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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